Pies main page

Pie crusts:
Flaky pie crust
Graham cracker crust
Almond pie crust
Never fail pie crust
Pate sablee
Pate sucree
Quick and easy pie crust

Pies and tarts:
Apple pie cragwood
Black bottom pie
Black walnut pie
Blueberry pie
Blueberry supreme
Chiffon mincemeat pie
Chocolate cranberry mousse pie
Chocolate bavarian cream pie
Chocolate bourbon pecan pie
Chocolate pecan pie
Chocolate raspberry pie
Cranberry pear phyllo tart
Cranberry walnut tart
Dutch apple pie
Fig tart
Florida key lime pie
French apple tart
Lemon meringue ice cream pie
Lemon meringue pie
Lemon tart with walnut crust
Lemon tart
Light lemon tart
Lime curd and almond tart
Lime mousse tart
Maple syrup tart
Oatmeal pie
Pamplemousse pie
Pear and almond cream tart
Plum frangipane tart
Pumpkin pie
Pumpkin pie "pumpkin"
Pumpkin-orange pie
Raspberry pie
Rhubarb custard pie
Strawberry-topped lime mousse tart
Southern pecan pie
Triple blueberry and strawberry pie

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


The French often use this classic crust for tarts. The Pâte Sablée is rich and crumbly, (Sablé is the French word for sandy).
If the dough feels too firm when you're ready to roll it out, let it stand at room temperature for a few minutes. If, on the other hand, the dough becomes soft and sticky while rolling, don't hesitate to rechill it until it becomes easier to work with. Better to rechill than to add too much flour, which will damage the delicate, crisp texture of the dough.
Bake the tart shell in a 9- to 9 ½-inch tart pan with a removable bottom and fluted sides about 1 to 1 1/8 inches high.

8 ounces (2 sticks) unsalted butter, softened
3/4 cup confectioners' sugar
4 teaspoons pure vanilla extract
2 cups all purpose flour
1 teaspoon salt

1. Put butter and sugar in the bowl of an electric mixer fitted with the flat paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes; mix in vanilla. Add the flour and the salt, and mix on medium-low speed until just combined and crumbly, about 15 seconds (do not overmix).
Pat the dough into a disk, and wrap in plastic. Refrigerate for at least 1 hour and up to 2 days, or freeze up to 1 month.

2. Unwrap dough; lightly flour large sheet of parchment paper or plastic wrap and place dough in center. Roll out dough and line tart pan. Freeze dough 30 minutes.
3. Meanwhile, adjust one oven rack to upper-middle position and other rack to lower-middle position; heat oven to 375 degrees. Place chilled tart shell on cookie sheet; press 12-inch square of foil inside tart shell and fill with metal or ceramic pie weights.
Bake on lower rack 30 minutes, rotating halfway through baking time. Carefully remove foil and weights by gathering edges of foil and pulling up and out.
Transfer cookie sheet with tart shell to upper rack and continue to bake until shell is golden brown, about 5 minutes longer.
Use this tart shell for fruit tarts, and pies that do not require baking as the shell is already cooked.

Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.