The shortcrust pastry or “pâte sablée” is a must know dough to make your salty or sweet pies. I share with you the detailed technical tips to master the dough!

Shortcrust Pastry


  •  180°C/350F
  •  20 min.
  • Cut the butter into cubes and use your fingertips to rub it into the flour and salt (so the butter doesn’t get too hot).
  • Add the egg yolk to the mixture.
  • Add cold water in small quantities to bind the dough together.
  • Try to work it quickly so that it doesn’t become greasy.
  • Chill in the fridge for 15 minutes before using.
  • Roll out the dough and cook for 20 minutes at 180°C.