Sablée pastry is of French origin, in France Sablée pastry is widely instead of shortcrust pastry, which is called pâte sucrée. Originally it did not contain liquids (eggs, milk or water), but there are several types of it that include liquids. “Sablée” means the process by which the dough is made, which characterises the appearance of a shapeless mass, which then become a smooth mixture. Compared to shortcrust pastry, in sablée pastry the doses of butter and sugar are reversed: 3 parts flour + 2 parts butter + 1 part sugar. The other difference lies in the kneading technique. In both cases the creation of gluten must be avoided, but while in the shortcrust pastry the flour is added at the end, in the sablée pastry the flour is first mixed with the butter so that the butter makes the flour waterproof. Here you will find the original recipe for sablée pastry and it is therefore egg-free.

INGREDIENTS (for 430g of sablée pastry)

  • 225g flour 00
  • 150g butter
  • 75g icing sugar
  • 1g salt
  • ½ vanilla bean

Pasta sablée, farinaeuova


To prepare the sablée pastry, the butter must be soft but not too soft. In a bowl (or planetary bowl) sift the flour and add the chopped butter and vanilla. Stir until crumbs form, if you’re using the planetary mix on low speed.

Pasta sablée, farinaeuova

Then incorporate the icing sugar and salt and mix all the ingredients on low speed to obtain a smooth dough.

Pasta sablée, farinaeuova Pasta sablée, farinaeuova Pasta sablée, farinaeuova

Remove the dough from the bowl (or planetary bowl), form a smooth dough and wrap it in baking paper or plastic wrap. Let it rest in the fridge for a couple of hours. If you have any leftover sablée pastry, you can freeze it.

Your sablée pastry is ready for use!

Pasta sablée, farinaeuova