Pâte sucrée (sablée)

For two galettes – 10-1/2 inch pie pans.

3 cups of all purpose flour
2-1/2 sticks of sweet butter, softened
1/2 cup of granulated sugar
1/4 tsp of salt

  • Combine the ingredients in a bowl and work until you can form a ball that holds together.
  • Place on the table and smear the mixture with the palm of your hand a few times.
  • Divide into two pieces.
  • Reserve one piece and refrigerate.
  • Roll the other into a 12-inch round about 1/4 inch thick.
  • It helps to roll the dough on a plastic sheet, which provides good support when the dough is lifted around the rolling pin, then unrolled into the pie shell.  This step can be tricky when the dough is too soft, since it breaks easily.
  • Either refrigerate it for awhile or simply press the dough in the pie pan by hand.
  • Make a border about 1/2 inch high.
  • Make it thicker at the base, to prevent it from collapsing during cooking.
  • Cut off any dough above that, and reserve for another pie, with the other half of the dough in the refrigerator.
  • Refrigerate until firm while preheating the oven at 400°F.
  • Cook for 12 to 15 minutes.

For a different dessert, cook the shell entirely for about 25 minutes.  Fill with crème patissière and top with fresh berries.