PAT-IN-THE-PAN SHORTBREAD DOUGH
One 9-inch single pie crust or 9 ½- or 10-inch tart shell or eight 3-inch tartlet shells
When baked, this rich, sweet dough resembles a shortbread cookie. Use it for cream pies, lemon tarts, fresh fruit tarts with pastry cream, or any other pie or tart with a creamy or buttery filling.
Whisk together in a bowl or process in a food processor for 10 seconds:
- 1 ¼ cups (155g) all-purpose flour
- ⅓ cup (65g) sugar
- (Finely grated zest of 1 small lemon)
- ¼ 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. Add:
- 1 large egg yolk
Stir or process just until the dough comes together in a ball. If the dough is too soft and sticky to work with, wrap it and refrigerate for at least 30 minutes (up to 2 days). To shape and bake, see About Pat-in-the-Pan Crusts.