Pâte Sablée

Though it is known in English as “short-crust pastry,” pâte sablée can be literally translated as “sandy pastry.” The reason for the reference to “sandy” is because the first step in making this pastry is to mix the flour and butter together until they develop a sand-like appearance. The result of this procedure is that each flour granule becomes isolated by a coating of fat. This isolation of the flour crumb inhibits the development of glutinous bonds and gives the finished dough it