If you’ve ever sunk your fork into a perfect tart—one with clean edges, a crisp texture, and a just-sweet-enough bite—there’s a good chance it began with one of France’s three iconic shortcrust doughs. These doughs, each with its own texture, technique, and temperament, form the foundation of pâtisserie, bridging the worlds of sweet and savory with buttery finesse.
Join us for Baking School with Williams Sonoma on Monday, August 25, 2025, at 5 p.m. PT. Laura Crandall will be your guide through fat ratios, flour choices, and technique-driven baking. It’s not just about pastry—it’s about control, confidence, and turning simple dough into something truly special. Sign up here.
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KITCHEN CONFIDANTS
Pastry is about restraint—of ingredients, of movement, and, most of all, of temperature. Here’s what you’ll want at hand when working with pâte brisée, sablée, and sucrée.
TART AND PIE PANS: For these recipes, fluted tart pans with removable bottoms are essential. You want crisp, clean edges and easy release. Stick to light-colored metal pans, which conduct heat evenly and avoid the overbrowning that dark finishes can cause. Deep-dish for pie, standard 10-inch for tart. (Pictured: Williams Sonoma Goldtouch® Pro Tart Pan with Removable Bottom and Williams Sonoma Goldtouch® Pro Nonstick Pie Dish.)
PARING KNIFE: For trimming overhanging dough, a sharp paring knife gives you the control you need to follow the pan’s contours—clean, precise, and no dragging. (Pictured: Wüsthof Classic Paring Knife, 3½” in Black.)
FORK: Use a fork to dock the dough (i.e., prick it all over), preventing puffing, and to whisk eggs in a pinch.
PIE WEIGHTS: Blind-baking is the secret to a dry, crisp base that doesn’t buckle under a filling. Ceramic or metal weights work best. Fill the parchment paper-lined shell all the way to the rim for maximum support. (Pictured: Pie Weights Jar.)
MIXING BOWLS: Whether you’re cutting in butter for brisée or rubbing it into flour for sablée, wide, shallow bowls give you space to work without warming the dough. Choose glass to help control temperature. (Pictured: Glass Mixing Bowl 10-Piece Set.)
ROLLING PIN: A barrel-style rolling pin (with handles) gives you better sensitivity and control—ideal for the delicate, low-hydration doughs used here. You can even chill it beforehand if your kitchen runs warm. (Pictured: Patisserie Rolling Pin.)
SILICONE SPATULA: Flexible but firm, a silicone spatula is indispensable for folding, scraping, and spreading. Look for one that’s heatproof and one solid piece for easy cleaning. (Pictured: Get It Right Ultimate Spatula in Studio.)
WHISK: You’ll need this for pastry cream, custard bases, and even caramel. Look for one with thin, flexible wires that can get into the corners of your pan and keep things moving smoothly without overworking. (Pictured: GIR Get It Right Ultimate Whisk in Light Blue.)
PASTRY BLENDER: Essential for pâte brisée and pâte sablée, where butter is cut—not creamed—into the dry ingredients, a good pastry blender has sturdy blades and a comfortable grip, keeping your hands out of the bowl (and the dough cool). (Pictured: Williams Sonoma Olivewood Pastry Blender.)
INGREDIENT BREAKDOWN
The ingredients in pâte brisée, sablée, and sucrée may look deceptively similar, but how they’re manipulated determines everything.
ALL-PURPOSE FLOUR: Flour is the primary structure-builder—rich in starch and proteins (primarily glutenin and gliadin), which combine in the presence of water to form gluten. In pâte brisée, flour works with a touch of hydration to form a minimal gluten network—just enough for elasticity and cohesion, without sacrificing flakiness. You want the butter to interrupt gluten development, not encourage it. Overmixing activates too many gluten strands, resulting in a chewy crust rather than a crisp, tender one. In pâte sablée and sucrée, flour is treated with more caution. No water is added, and mixing is minimal, so gluten formation stays deliberately low. The fat coats the flour particles early, creating a shortened structure (hence “short” crust) where tenderness, not elasticity, is the goal.
UNSALTED BUTTER: Butter is both the flavor and the physics. Roughly 80% fat, 18% water, and 2% milk solids, it behaves differently based on temperature and incorporation method. In pâte brisée, cold butter is left in visible chunks and worked minimally into the flour. This creates steam pockets during baking as the water in the butter evaporates. The result? Flake, puff, and layers. In pâte sablée, butter is rubbed or cut into the flour until the texture resembles wet sand. This early fat dispersion inhibits gluten almost entirely, leading to a crumbly, meltaway finish. In pâte sucrée, softened butter is creamed with sugar to incorporate air. This builds a stable emulsion that gives the crust strength without elasticity—ideal for tart shells that need to stand tall and sharp. The creaming method also influences mouthfeel: slightly aerated, subtly crisp. Temperature control is critical. Too warm and the butter melts prematurely, eliminating layering potential. Too cold and it won’t incorporate properly.
CONFECTIONERS’ SUGAR: Confectioners’ sugar isn’t just sweet—it’s structural. Its fine particle size helps it dissolve quickly, especially when creamed with butter. Used in sablée and sucrée, it absorbs some of the butter’s water content, limiting gluten formation. Its inclusion—especially in combination with low water and high fat—results in a tender, friable texture. The cornstarch often found in confectioners’ sugar (usually about 3%) contributes additional softness by absorbing excess moisture.
EGGS: Eggs are emulsifiers, binders, and strengtheners. The yolk is rich in lecithin, which binds fat and water into a smooth, stable emulsion. The proteins in both the yolk and the white help the dough hold shape in the oven, especially important in pâte sucrée, which needs to support heavier fillings. In pâte sablée, one whole egg is folded in to hydrate without introducing excess water. This results in a dough that binds without toughness. In sucrée, the egg emulsifies the creamed butter and sugar, improving consistency and mouthfeel. No egg is used in pâte brisée—that dough is intentionally lean, relying on cold water for hydration and structure.
ICE WATER: Ice water in pâte brisée keeps the butter cold while offering just enough hydration for the dough to come together. It’s not about incorporating water into the dough so much as coaxing cohesion with minimal gluten. Using too much water will develop too much gluten and result in a chewy, overworked crust. Using too little makes the dough dry and crumbly, difficult to roll, and prone to cracking. Precision here is key.
GRANULATED SUGAR: Granulated sugar shows up in small quantities in pâte brisée, where it serves a vital purpose. It aids in the Maillard reaction, providing color during baking through a reaction between sugar and amino acids, and flavor rounding. Lending just enough sweetness to counter flour’s raw edge without veering into dessert territory, its larger crystal size means it doesn’t fully dissolve during mixing, but that’s intentional—the crust isn’t meant to be sweet, just subtly balanced.
KOSHER SALT: Salt affects both flavor and protein behavior. It tightens gluten strands slightly, giving the dough more strength with less elasticity. In sweet doughs, it’s essential for rounding out sugar and butter. In savory doughs, it adds just enough sharpness to contrast richness. Crucially, salt delays gluten development slightly by competing for water, helping you maintain control over structure.
PÂTE BRISÉE (BROKEN DOUGH)
TEXTURE: Flaky and tender, plus a not-too sweet flavor
USE IT FOR: Savory quiches, double-crust pies, or rich, creamy fillings that need a neutral crust
This is the classic—cold butter, minimal handling, and just enough ice water to bring it all together. The butter stays in visible chunks, which puff and flake as they bake. It’s restrained in sweetness and sturdy in texture, making it the most versatile of the trio. Our Chocolate Coconut Cream Pie puts pâte brisée to delicious use. Imagine layers of chocolate and coconut-studded cream nestled into a flaky base and topped with whipped cream and toasted coconut.
Pâte Brisée
Ingredients
- 1½ cups (188 grams) all-purpose flour
- 1½ teaspoons (6 grams) granulated sugar
- ½ teaspoon (1.5 grams) kosher salt
- ½ cup (113 grams) cold unsalted butter, cubed
- ¼ cup (60 grams) ice water
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat flour, sugar, and salt at low speed until combined. Add cold butter, and beat at medium-low speed until mixture is crumbly. With mixer on medium- low speed, add 1⁄4 cup (60 grams) ice water, beating just until dough comes together.
- Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes or for up to 3 days, or freeze for up to 2 months. If refrigerating dough for longer than 30 minutes, let stand at room temperature for 10 minutes before rolling out. Let frozen dough thaw overnight in refrigerator before using.
PÂTE SABLÉE (SANDY DOUGH)
TEXTURE: Buttery, sandy, and ultra-tender on the tongue
USE IT FOR: Delicate fruit tarts, frangipane, or fillings that don’t require high bake times
Pâte sablée is closer to shortbread. Butter is cut into the dry ingredients—think sand between your fingers—before the egg binds it. Don’t knead; instead, press it just until it comes together. The result is a dough that crumbles gently under pressure and practically dissolves on your tongue.
Once blind-baked, it becomes a golden, sandy base—perfect for our fruit tart: vanilla-flecked pastry cream lightened with mascarpone, crowned with a mosaic of berries, and then lacquered with apricot glaze. It’s the kind of tart that whispers of Parisian summers and pâtisserie windows.
Pâte Sablée
Ingredients
- 2 cups (250 grams) all-purpose flour
- ½ cup (60 grams) confectioners’ sugar
- ½ teaspoon (1.5 grams) kosher salt
- ¾ cup (170 grams) cold unsalted butter, cubed
- 1 large egg (50 grams)
Instructions
- In a large bowl, whisk together flour, confectioners’ sugar, and salt. Using a pastry blender or your hands, cut in cold butter until mixture resembles coarse meal. Stir in egg until combined.
- Turn out dough, and press firmly with your hands until dough comes together and is fully hydrated, being careful not to knead too much. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes or for up to 3 days, or freeze for up to 2 months. If refrigerating dough for longer than 30 minutes, let stand at room temperature for 10 minutes before rolling out. Let frozen dough thaw overnight in refrigerator before using.
PÂTE SUCRÉE (SWEET DOUGH)
TEXTURE: Crisp, clean, and cookie-like
USE IT FOR: Structured tarts that slice beautifully—such as caramel-nut or ganache-based showstoppers
Pâte sucrée starts with softened butter creamed with confectioners’ sugar and a pinch of salt—this aerates the mixture, giving the dough a lightness even after baking. The egg brings richness and emulsifies the fat, and flour is added at the end, just until incorporated. The dough needs chilling before rolling, and patience pays off—it’s easier to handle once the butter has firmed up again.
After blind-baking, it becomes a golden shell, slightly crumbly but crisp, a foil to luscious fillings, like in our Caramel-Macadamia Nut Tart, where the crust’s sweetness is amplified with a lush caramel, gently cooked to 240°F (116°C) before macadamias are folded in for crunch and creaminess in every bite.
Pâte Sucrée
Ingredients
- ½ cup (113 grams) unsalted butter, softened
- ⅔ cup (80 grams) confectioners’ sugar
- ½ teaspoon (1.5 grams) kosher salt
- 1 large egg (50 grams), room temperature
- 2 cups (250 grams) all-purpose flour
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, confectioners’ sugar, and salt at medium speed until pale and creamy, 2 to 3 minutes, stopping to scrape paddle and bottom and sides of bowl. Add egg, and beat until combined, stopping to scrape bottom and sides of bowl. With mixer on low speed, gradually add flour, beating until just combined and stopping to scrape paddle and bottom and sides of bowl.
- Turn out dough, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 30 minutes or for up to 3 days, or freeze for up to 2 months. If refrigerating dough for longer than 30 minutes, let stand at room temperature for 10 minutes before rolling out. Let frozen dough thaw overnight in refrigerator before using.
PÂTE BRISÉE
Built cold and handled minimally, this dough leans on lamination logic. Visible butter shards puff into layers that flake and fracture. The key? Restraint—just enough mixing, just enough water, and a chill that keeps the structure clean.
In the bowl of a stand mixer fitted with the paddle attachment, beat flour, sugar, and salt at low speed until combined. Add cold butter, and beat at medium-low speed until mixture is crumbly. With mixer on medium-low speed, add 1⁄4 cup (60 grams) ice water, beating just until dough comes together.
Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes or for up to 3 days, or freeze for up to 2 months. If refrigerating dough for longer than 30 minutes, let stand at room temperature for 10 minutes before rolling out. Let frozen dough thaw overnight in refrigerator before using.
PÂTE SABLÉE
Butter is rubbed into flour to create a sandy, short texture—cut, not creamed, to keep things tender. No water, no gluten chains—just one egg to bind. Press, don’t knead, and you’ll be rewarded with a crust that snaps like a sablé cookie.
In a large bowl, whisk together flour, confectioners’ sugar, and salt. Using a pastry blender or your hands, cut in cold butter until mixture resembles coarse meal. Stir in egg until combined.
Turn out dough, and press firmly with your hands until dough comes together and is fully hydrated, being careful not to knead too much. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes or for up to 3 days, or freeze for up to 2 months. If refrigerating dough for longer than 30 minutes, let stand at room temperature for 10 minutes before rolling out. Let frozen dough thaw overnight in refrigerator before using.
PÂTE SUCRÉE
The most refined of the trio. Softened butter is creamed with sugar for lightness and then flour is folded in just until combined. The result? A clean-lined and crisp-edged shell that slices like a dream and eats like a cookie.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter, confectioners’ sugar, and salt at medium speed until pale and creamy, 2 to 3 minutes, stopping to scrape paddle and bottom and sides of bowl.
Add egg, and beat until combined, stopping to scrape bottom and sides of bowl.
With mixer on low speed, gradually add flour, beating until just combined and stopping to scrape paddle and bottom and sides of bowl.
Turn out dough, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 30 minutes or for up to 3 days, or freeze for up to 2 months. If refrigerating dough for longer than 30 minutes, let stand at room temperature for 10 minutes before rolling out. Let frozen dough thaw overnight in refrigerator before using.
BLIND BAKING
Each of our tarts and pie begins the same way: chilled dough, rolled, fitted into its pan, docked, and filled with parchment paper and weights. This step ensures the crust sets before the filling goes in—and helps avoid the dreaded soggy bottom. After the weights are removed, the crust bakes a little longer to dry out completely. Time and temperature are key here. Chill your dough again before baking and bake at a high heat (375°F/190°C is standard) to ensure the edges set rather than slouch. Golden edges and a dry base mean it’s ready to be filled.
RECIPES
Chocolate Coconut Cream Pie
Ingredients
- All-purpose flour, for dusting
- Pâte Brisée (recipe above)
- 8 ounces (226 grams) cream cheese, softened
- 1 (14-ounce) can (396 grams) sweetened condensed milk
- ¼ cup (60 grams) canned full-fat coconut milk
- 2 cups (480 grams) cold heavy whipping cream, divided
- ¼ teaspoon (1 gram) coconut extract
- 4 ounces (113 grams) semisweet chocolate, melted and cooled slightly
- 1 cup (60 grams) sweetened flaked coconut
- Garnish: toasted sweetened flaked coconut
Instructions
- On a lightly floured surface, roll Pâte Brisée into a 12-inch circle (about 1⁄8 inch thick). Transfer to a 9-inch deep-dish pie plate, pressing into bottom and up sides of plate. Trim excess dough to 1⁄2 inch beyond edge of plate. Fold edges under, and crimp as desired. Dock bottom of dough with a fork. Freeze until firm, about 15 minutes.
- Preheat oven to 425°F (220°C).
- Top dough with a piece of parchment paper, letting ends extend over edge of plate. Add pie weights.
- Bake until edges are golden brown, about 15 minutes. Carefully remove parchment and weights, and bake until bottom is golden brown and dry, 5 to 7 minutes more. Let cool completely.
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until creamy, about 3 minutes. Add condensed milk and coconut milk, beating until smooth and stopping to scrape paddle and bottom and sides of bowl. Transfer cream cheese mixture to a large bowl.
- In same bowl of a stand mixer fitted with the whisk attachment, beat 3⁄4 cup (180 grams) cold cream and coconut extract at medium-high speed until stiff peaks form, 3 to 4 minutes. Whisk one-third of whipped cream mixture into cream cheese mixture until smooth. Whisk in remaining whipped cream mixture.
- Divide cream mixture in half. Fold melted chocolate into one portion, and spread into bottom of cooled prepared crust.
- Fold flaked coconut into remaining cream mixture, and gently spread onto chocolate layer. Loosely cover and refrigerate until set, at least 4 hours, or up to overnight.
- Just before serving, beat remaining 1¼ cups (300 grams) cold cream at medium-high speed until medium peaks form, 2 to 3 minutes. Spread onto pie; garnish with toasted coconut, if desired. Refrigerate in an airtight container for up to 3 days.
French Fruit Tart
Ingredients
- All-purpose flour, for dusting
- Pâte Sablée (recipe above)
- 1½ cups (360 grams) whole milk
- ½ cup (100 grams) granulated sugar, divided
- 4 large egg yolks (74 grams)
- 3 tablespoons (24 grams) cornstarch
- ½ teaspoon (1.5 grams) kosher salt
- 1 tablespoon (14 grams) unsalted butter
- 1 teaspoon (6 grams) vanilla bean paste
- ½ cup (113 grams) mascarpone cheese*, softened
- 3½ cups (480 grams) assorted fresh berries, halved or
- sliced if large
- 2 tablespoons (40 grams) apricot preserves 2 teaspoons (10 grams) water
- Garnish: fresh mint leaves
Instructions
- On a lightly floured surface, roll Pâte Sablée into a 13-inch circle (about 1⁄4 inch thick). Carefully transfer to a 10-inch round fluted removable-bottom tart pan, gently pressing into bottom and up sides. Trim excess dough. Dock bottom of dough with a fork. Freeze until firm, about 30 minutes.
- Preheat oven to 375°F (190°C).
- Top dough with a piece of parchment paper, letting ends extend over edge of pan. Add pie weights.
- Bake until edges are golden brown, about 15 minutes. Carefully remove parchment and weights, and bake until bottom is golden brown and dry, 5 to 7 minutes more. Let cool completely.
- In a large saucepan, whisk together milk and 1⁄4 cup (50 grams) sugar; cook over medium heat, stirring occasionally, until steaming. (Do not boil.)
- In a large bowl, whisk together egg yolks, cornstarch, salt, and remaining 1⁄4 cup (50 grams) sugar. Gradually add warm milk mixture, whisking constantly. Pour egg yolk mixture into saucepan, and cook over medium heat, whisking constantly, until thickened and mixture starts to boil; cook, whisking constantly, for 3 minutes. Strain mixture through a fine-mesh sieve into another large bowl. Stir in butter and vanilla bean paste until butter is melted and mixture is well combined. Cover with plastic wrap, pressing wrap directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until cooled, 30 to 45 minutes.
- Whisk cooled pastry cream to loosen. Whisk mascarpone; fold mascarpone into pastry cream until smooth. Spread into cooled prepared crust. Cover with plastic wrap, pressing wrap directly onto surface of filling, and refrigerate for at least 4 hours or up to overnight.
- Just before serving, gently remove tart from pan, and top with berries as desired.
- In a small microwave-safe bowl, heat preserves and 2 teaspoons (10 grams) water on high until mixture is warm and fluid, about 30 seconds. Using a pastry brush, gently brush preserves mixture onto berries. Garnish with mint, if desired. Refrigerate in an airtight container for up to 3 days.
Notes
Caramel-Macadamia Nut Tart
Ingredients
- All-purpose flour, for dusting
- Pâte Sucrée (recipe above)
- 1¾ cups (350 grams) granulated sugar
- 2 tablespoons (42 grams) light corn syrup
- 6 tablespoons (84 grams) unsalted butter, diced and room temperature
- ¾ cup (180 grams) heavy whipping cream, room temperature
- 1 teaspoon (4 grams) vanilla extract
- ½ teaspoon (1.5 grams) kosher salt
- 1¾ cups (224 grams) toasted whole macadamia nuts
Instructions
- On a lightly floured surface, roll Pâte Sucrée into a 14-inch circle (about 1⁄8 inch thick). Carefully transfer to a 10-inch round fluted removable-bottom tart pan, gently pressing into bottom and up sides. Trim excess dough. Dock bottom of dough with a fork. Freeze until firm, about 15 minutes.
- Preheat oven to 375°F (190°C).
- Top dough with a piece of parchment paper, letting excess extend over edge of pan. Add pie weights.
- Bake until edges are golden brown, about 15 minutes. Carefully remove parchment and pie weights, and bake until bottom is golden brown and dry, 5 to 7 minutes more. Let cool completely.
- In a medium heavy-bottomed saucepan, sprinkle 1⁄4 cup (50 grams) sugar in an even layer. Cook over medium heat until sugar begins to melt. Sprinkle 1⁄4 cup (50 grams) sugar evenly onto sugar in pan, and cook until sugar begins to melt. Repeat procedure with remaining sugar, 1⁄4 cup (50 grams) at a time, until all sugar is melted, stirring occasionally just to break up any lumps. Stir in corn syrup, and cook, swirling pan occasionally but not stirring, until an instant-read thermometer registers 350°F (180°C) to 355°F (181°C), about 5 minutes. Slowly and carefully stir in butter until melted and well combined. Slowly and carefully stir in cream, vanilla, and salt. Cook, stirring frequently, until an instant-read thermometer registers 240°F (116°C) to 245°F (118°C), about 5 minutes.
- Remove from heat, and stir in nuts. Carefully pour mixture into cooled prepared crust. Let cool completely. Gently remove tart from pan before serving. Best served same day as made. Store in an airtight container for up to 3 days.
Notes
