The Sablee Butter Crust is the most commonly used crust in France; if you’ll follow this recipe, your crust will be perfect every time!

One thing that I find interesting, is that the approach to making crust doughs in France is totally opposite than in the USA. In the States, I was taught to work the dough as little as possible, in order to suspend pockets of fat in the crust, which in turn cause the dough to be flaky and tender.

In France, the sablage technique (rubbing handfuls of flour and butter together) coats the particles of gluten with butter, thus preventing them from sticking to each other. Instead of creating rubber bands of gluten, the particles just kind of “slide” past each other!

Enjoy the recipe, and if you would like a printable 1 page version of this recipe, emailed straight to you, please click here.