Masa Sablée

This is a type of crust that works perfectly for any sweet pie. It’s a key recipe to have under your belt. I learned to make Masa Sablée while working at Vane’s kitchen, a baker friend of my mom’s. She used Osvaldo Gross’s recipe.

One day in 2018, my friend Nico Silva wrote down this Masa Sablée recipe for my collection. I now smile every time I pick up that piece of paper.

Ingredients

• 150 grams room temperature unsalted butter
• 100 grams powdered sugar (or granulated white sugar if unavailable)
• 1 egg
• 250 grams all-purpose flour
• A pinch of salt
• A splash of vanilla extract or the zest of a lemon

Procedure

1. Cream the butter and the sugar together.
2. Add the egg and mix well. Add your flavoring of choice (vanilla or lemon zest).
3. Gently add the flour and salt, handling the dough as minimally as possible.
4. Wrap the dough in plastic wrap and let it rest in the fridge for at least 1 hour.
5. Bake it, or freeze it for later use!