A rich shortcrust pastry or Pâte Sabée as they say in French is a buttery shortbread-like crust, the perfect base for making sweet tarts and pies, such as fruit tarts. Today, I show you three methods to roll this pastry from scratch.
Table of Content
Why make homemade shortcrust?
- Pâte Sabée is easier than most other pastry doughs, and probably my favorite too. It's more manageable and a very forgiving dough.
- The process is fairly simple. Cream butter and powdered sugar, add salt, egg yolk, and flour. Bring it all together and voila you have the most deliciously rich, buttery, tender shortcrust pastry.
- You don't need any special equipment to make the dough. I am making it by hand but you can also use your stand mixer with the paddle attachment or food processor.
- Rolling the pastry can be tricky. Having said that, it is also a very forgiving dough. I have shared three methods that I think you will love using.
- This dough takes 5 minutes in the stand mixer or 10 minutes by hand.
- There are just 5 ingredients which are all pastry staples so you can make this any time you want.
- I've used the classic tart pan today but you can also use a pastry case, flan ring, or tart ring to line this pastry.
Ingredients and substitutes
- Butter - You want to use unsalted butter soft room temperature butter.
- Egg yolk - Gives the pastry that crumbly shortbread-like texture.
If you need a vegetarian or eggless crust, omit the egg and use cold water instead. - Powdered sugar - This is a rich and sweet crust used for sweet tarts. Powdered sugar works better because it creams into the butter easily. Granulated sugar can make the crust grainy and easily breakable.
- Chilled water - We need to keep the butter in the pastry cold at all times until baking, which is one reason we use chilled or ice water. Also, we use very little water because our goal is to keep the pastry crumbly. Adding more water will take that crisp texture away and give us a tight dough.
Rich shortcrust pastry recipe
Dough
- In a bowl, cream butter and sugar for just a minute until well combined. Add the vanilla extract, a pinch of salt, and egg yolk, followed by the flour and almond meal. Stir well.
Pro tip - We do not want to add too much air to our dough, nor do we want to activate the gluten in our dough. So, less is more, do not cream too long or overmix too much. - Bring it together into a ball. Make a disc and wrap it in plastic wrap (cling film). Chill the dough in the refrigerator for at least two hours, preferably overnight.
Pro tip - If necessary, you can add up to 2 tablespoon of chilled water to bring the dough together.
Rolling Method 1 (with a rolling pin)
- When the dough is chilled transfer it to a well-dusted work surface and roll it to about 2 inches larger than the circumference of the tart pan.
Pro tip - This method works best when the dough has been chilled overnight because the butter has time to solidify. - Fold the dough over the rolling pin then unroll it over the tart pan. Gently smooth the dough into the pan making sure you press down with your fingertips into the shape of the pan.
Pro tip - This is a very forgiving dough, if it cracks, patch it up with the trimmings and continue. The tart will be filled so the patches won't be seen. - Trim the excess pastry at the edges with a rolling pin, or your thumb. Chill the crust in the fridge for at least 20 minutes before baking.
Pro tip - You can chill the crust in the fridge for up to 2 days or in the freezer for up to a month.
Rolling Method 2 (parchment paper)
- Roll the dough between two pieces of parchment paper dusted with flour. If the dough sticks to the parchment paper, release the paper, dust it with flour, and continue again.
Pro tip - This method works best when the dough is chilled but not overnight. The butter is still not solid. - Once you've reached the desired size or thickness
- peel away one layer of the parchment paper.
- Lift the edges of the parchment paper and invert the dough into the tart pan or pastry case.
- Then peel away the second parchment paper (see video).
- Gently press the dough into the tart pan making sure to press down into the shape of the pan. Trim the excess dough at the edges with a rolling pin, or your thumb. Chill the crust in the fridge for at least 20 minutes before baking.
Rolling Method 3 (finger spread)
- Roll the dough with a rolling pin to about 6 to 8 inches. Place the bottom of the tart pan under the dough and transfer the tart pan (see video).
Pro tip - This method is perfect when you don't have enough time to chill the dough. The soft dough is easier to spread than roll. - Use your fingers to press the dough into the pan making sure to push it up toward the edges. Clean the edges then chill the crust in the fridge for at least 20 minutes before you bake.
Pro tip - You want a thin crust so continue to press and push the excess dough towards the edges trimming excess as you go.
Prepare for baking
- Preheat the oven at 375°F/ 190°C/ Gas Mark 5
- Prick the pastry all over with the tines of a fork to prevent the dough from puffing. Line the chilled dough with parchment paper and fill it with baking beans or pie weights. You can also use raw rice.
Pro tip - The best way to line the pie with parchment is to scrunch the paper into a ball, open it, and line it with the crumpled paper.
Blind-bake the tart
- Bake for 15 to 20 minutes until the edges are lightly starting to brown. Remove the parchment paper and pie weights.
- Add the filling and continue baking until the filling is cooked. Cool on a cooling rack completely before you take it out of the tart pan.
Pro tip - If the tart edges get too dark, tent the edges with foil or a pie shield.
Fully bake the tart
- Bake for 15 to 20 minutes until the edges are lightly starting to brown. Remove the parchment paper and pie weights.
- Continue to bake the empty shell for 10 to 15 minutes more until lightly golden. Cool on a cooling rack until completely cold before you add any filling.
Pro tip - This is a fully baked tart shell and can be used to add any filling once cooled completely. Do not remove it from the pan until you have finished assembling it.
How long can I keep a baked shortcrust pastry?
A partially baked crust can be kept in the fridge for 2 days or frozen for up to a month. Thaw to room temperature and add the filling, then bake as directed in the recipe.
A fully baked pastry will keep at room temperature for 2 to 3 days or in the fridge for 5 days. You can even freeze it in the tart pan for up to a month. Thaw overnight in the fridge for best results.
Do you cook shortcrust pastry before adding the filling?
It depends on the tart you are making. If the filling needs to be cooked then you partially bake the crust before adding the filling. This way when you continue to bake the crust does not get soggy and is guaranteed to be fully cooked. If the filling does not need to be cooked then we fully bake the crust. Cool it completely, then add the filling.
How do you know if the tart crust is done?
The pastry is baked when the bottom is cooked, not when the edges are brown. Always make sure the bottom of the crust is cooked or any filling will soak into the crust and make the tart soggy.
How to roll shortcrust pastry? Best method?
The most classic method to roll pastry is of course, with a rolling pin. But this shortcrust is rich in butter so it needs a long chilling time. Here are three methods that you can use.
Method 1 - works best when the dough has been chilled overnight because the butter has time to solidify.
Method 2 - works best when the dough is chilled but not overnight. The butter is still not solid.
And, method 3 - is perfect when you don't have enough time to chill the dough. The soft dough is easier to spread than roll.
Troubleshooting
- Why is my pastry hard when cooked?
There are a few reasons for this- Pastry dough is supposed to be high in fat which gives it the qualities of crumbly, flaky and buttery. If you reduce the fat content, your tart will be more doughy than buttery which means harder.
- Also, pastry dough is made with flour, which must be handled lightly keeping activity to the minimum. If the dough is kneaded too much, the resulting pastry will be hard.
- When stored in the fridge, a pastry dough will be hard because the fat is chilled and hard to roll. Don't worry, just let it rest outside until it's firm but good enough to roll.
- How do you keep the pastry from shrinking?
Nothing is worse than to find your tart has shrunk after baking. Here are a few tips that might help.- Do not overwork the dough. Remember flour has gluten, and if you overwork the dough you will activate the gluten. You cannot omit the formation of gluten entirely but you can control by handling it carefully, so it does not contract in the heat of the oven.
- Never add too much water to the dough. Keep it flaky by adding only enough water to bring it together. This is harder in the beginning but gather the dough lightly and use a cling/plastic wrap to help form a disc.
- Let the dough rest before rolling and before baking. This will help the dough relax, so it is easier to roll and helps the butter chill so it doesn't melt as quickly when baking.
- Bake at a higher temperature. This will melt the butter while cooking the dough instantly which means the cooked dough immediately soaks up all that melted butter.
Printable Recipe
Rich Shortcrust Pastry (Pate Sablee)
Print Pin Rate Share by Email Share on FB Save GrowCalories: 211kcal
Adjust Servings Here: 1 Tart Shell
Description
A rich shortcrust pastry or Pâte Sabée as they say in French is a buttery shortbread-like crust perfect base for making sweet tarts such as fruit tarts. Today, I show you three methods to roll this pastry from scratch.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Ingredients (makes one 9-inch tart shell)
- 1 ½ cup (190 g) All-purpose flour
- ½ cup (113 g) Butter (unsalted, room temperature)
- 4 tablespoon Powdered sugar
- ¼ teaspoon Salt
- 1 Egg yolk (large)
- 1 teaspoon Vanilla extract
- 2 tablespoon Almond flour (optional)
- 2 tablespoon Chilled water ((only if needed))
Instructions
Dough
- In a bowl, cream butter and sugar for just a minute until well combined. Add the vanilla extract, salt, and egg yolk. followed by the flour and almond meal. Combine well. Pro tip - we do not want to add too much air to our dough, nor do we want to activate the gluten in our dough. So less is more, do not cream too long or overmix too much.1 ½ cup All-purpose flour, ½ cup Butter, 4 tablespoon Powdered sugar, ¼ teaspoon Salt, 1 Egg yolk, 1 teaspoon Vanilla extract, 2 tablespoon Almond flour
- Bring it together into a ball. Make a disc and wrap it in plastic wrap. Chill the dough in the refrigerator for at least two hours, preferably overnight.Pro tip - if necessary you can add up to 2 tablespoon of chilled water to bring the dough together.
Rolling Method 1 (with the rolling pin)
- When the dough is chilled transfer to a well-dusted work surface and roll to about 2 inches larger than the circumference of the tart pan.Pro tip - this method works best when the dough has been chilled overnight because the butter has time to solidify.
- Fold the dough over the rolling pin then unroll it over the tart pan. Gently smooth the dough into the pan making sure you press down into the shape of the pan.Pro tip - this is a very forgiving dough, if it cracks, patch it up with the trimmings and continue. The tart will be filled so the patches won't be seen.
- Trim the excess dough at the edges with a rolling pin, or your thumb. Chill the crust in the fridge for at least 20 minutes before baking. Pro tip - you can chill the crust in the fridge for up to 2 days or in the freezer for up to a month.
Rolling Method 2 (parchment paper)
- Roll the dough between two pieces of parchment paper dusted with flour. If the dough sticks to the parchment paper, release the paper, dust with flour, and continue again. Pro tip - this method works best when the dough is chilled but not overnight. The butter is still not solid.
- Once you've reached the desired size or thickness - - peel away one layer of the parchment paper. - Lift the edges of the parchment paper and invert the dough into the tart pan.- Then peel away the second parchment paper. (see video)
- Gently press the dough into the tart pan making sure to press down into the shape of the pan. Trim the excess dough at the edges with a rolling pin, or your thumb. Chill the crust in the fridge for at least 20 minutes before baking.
Rolling Method 3 (finger spread)
- Roll the dough with a rolling pin to about 6 to 8 inches. Place the bottom of the tart pan under the dough and transfer the tart pan (see video) Pro tip - this method is perfect when you don't have enough time to chill the dough. The soft dough is easier to spread than roll.
- Use your fingers to press the dough into the pan making sure to push it up toward the edges. Clean the edges then chill the crust in the fridge for at least 20 minutes before you bake. Pro tip - You want a thin crust so continue to press and push the excess dough towards the edges trimming excess as you go.
Prepare for baking
- Preheat the oven at 375°F/ 190°C/ Gas Mark 5
- Prick the pastry all over with the tines of a fork to prevent the dough from puffing. Line the chilled dough with parchment paper and fill it with baking beans or pie weights.Pro tip - the best way to line the pie with parchment is to scrunch the paper into a ball, open it, and line with the crumpled paper.
Blind-bake the tart
- Bake for 15 to 20 minutes until the edges are lightly starting to brown. Remove the parchment paper and weights.
- Add the filling and continue baking until the filling is cooked. Cool on a wire rack completely before you take it out of the tart pan.Pro tip - If the tart edges get too dark tent the edges with foil or a pie shield
Fully bake the tart
- Bake for 15 to 20 minutes until the edges are lightly starting to brown. Remove the parchment paper and weights.
- Continue to bake the empty shell for 10 to 15 minutes more until lightly golden. Cool on a cooling rack until completely cold before you add any filling. Pro tip - this is a fully baked tart shell and can be used to add any filling once cooled completely. Do not remove from the pan until you have finished assembling
Recipe Notes & Tips
- Fat is the essential ingredient - Always use high-fat ratio lard, butter, or vegetable shortening. Chill it thoroughly before you add it to the flour. The flour, when coated with fat, prevents gluten formation.
- When it comes to liquid a little goes a long way with pastry. So add water by the tablespoon, don't pour.
- Have all your pastry equipment on hand before you start making any pastry so you can work quickly and efficiently.
- Rest the dough in the fridge before you roll pastry no matter how soon you need it. This will help the gluten in the dough relax, chill the butter and keep the pastry crumbly.
- If the pastry dough is cracking too much it means it's too cold, let it rest a few minutes outside the fridge then roll again.
- Chill the dough before you roll and chill the crust before you bake again to prevent shrinkage.
- Always use a hot oven this will again prevent shrinkage. A cold oven will melt the butter rather than cook it.
- The pastry is baked when the bottom is cooked, not when the edges are browns. Always make sure the bottom of the crust is cooked or any filling will soak into the crust and make the tart soggy.
- Fully baked crust - If you want to prevent the filling from soaking into the crust (especially when using liquid filling such as panna cotta). Brush the crust with egg white and bake for 5 minutes more.
- If the edges are browning too quickly - tent the edges with foil or a pie shield.
Using the three methods for rolling this dough?
- Method 1 - works best when the dough has been chilled overnight because the butter has time to solidify.
- Method 2 - works best when the dough is chilled but not overnight. The butter is still not solid.
- And, method 3 - is perfect when you don't have enough time to chill the dough. The soft dough is easier to spread than roll.
Nutrition Information
Calories: 211- kcalCarbohydrates: 25- gProtein: 2- gFat: 10- gSaturated Fat: 6- gCholesterol: 48- mgSodium: 35- mgPotassium: 23- mgFiber: 0- gSugar: 8- gVitamin A: 345- IUCalcium: 9- mgIron: 1.1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Aislinn
girl u forgot to put the flour in the ingredients how much
Veena Azmanov
It is the very first ingredient Aislinn
A
Pastry day 9 done!