Why make a Sablee pastry, not a sweet shortcrust? I am about to tackle a Moonshine pie, which calls for a richer, finer and slightly more crumbly pastry, hence the Sablee pastry.



200 grams plain flour - sifted

2 eggs

1 pinch of salt

120 grams castor sugar

120 grams butter - unsalted

  The ingredients for Sablee Pastry 


Place sifted flour in a bowl and mix in the eggs and salt. Add sugar and mix together.

Add the eggs  Add the sugar  Mix in well

In a separate bowl, cream the butter to make it light and fluffy.

Whip the butter  Whip the butter until light and fluffy

Add butter to flour mix and knead together until the pastry comes clean away from the sides of the bowl

Add the butter to the flour mixture  Knead together

Place on floured surface and knead until smooth. Wrap in plastic wrap and allow to rest for 2 to 3 hours, before use.

Place on a floured surface  Knead until smooth  Wrap in plastic wrap

I'm going to use this Sablee pastry to make a Moonshine pie.  You are likely to find this pie as part of a pastry cooking class, on the High tea menu or one of the desserts we bake and dine on at a long lunch.


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