This is the first French recipe that I’m writing on this blog. It’s a recipe for Pâte sablée sucrée, a dough that’s mostly used for French tarts or pies in English. It’s a kind of flaky crust.
This is a really easy and simple pie dough, and you can use it for most sweet pies. I did it for my rhubarb pie a few months ago.
French Pie Crust
- 250 g flour
- 75 g sugar
- 125 g butter (room temperature)
- 1 egg (or 5 cl of water)
- 1 pinch salt
- In a bowl, combine the flour, the salt, the sugar, and the butter.
- Lightly mix with your fingers.
- Add the egg, or the water, and mix, with your hands until you have a homogeneous dough ball. Be careful not to overmix.
- Put in the refrigerator for 30 minutes.
- Take the dough out of the fridge.
- With a rolling pin, roll a circle of dough. Be sure to put enough flour on the counter before rolling the dough or you might not be able to lift it into the pie mold.
- Put the circle of pie crust into the mold and press on all sides to make sure the dough really adheres to the pie mold.
- Put the mold into the fridge until you’re ready to put in the filling and cook your pie.
To go further
Like I said before, this is a recipe I use for every pies I make. It’s the recipe I’ve been taught from a young age. You can use it for a lot of pies, whether sweet or salty. I love using them for Rhubarb pies or other fruit-based pies. Mainly because the juice of the fruits really imbibes the crust without making it too flaky!