PAT-IN-THE-PAN BUTTER DOUGH
One 9-inch single pie crust or 9 ½- or 10-inch tart shell or eight 3 ½-inch tartlet shells
Whisk together in a bowl or process in a food processor for 10 seconds:
- 1 ½ cups (190g) all-purpose flour
- ½ teaspoon salt
Add:
- 1 stick (4 oz or 115g) unsalted butter, cut into 8 pieces, softened
Mash with the back of a fork or process until the mixture resembles coarse crumbs. Drizzle over the top:
- 2 to 3 tablespoons (30 to 45g) heavy cream
using the smaller amount of cream to start. Stir or process until the crumbs look damp and hold together when pinched, adding the additional tablespoon of cream if necessary to bring the dough together. To shape and bake, see About Pat-in-the-Pan Crusts.