Pat-in-the-Pan Shortbread Dough

🥘 Ingredients

• all-purpose flour
  1.25 c
• egg yolk
  1 large
• lemon zest
  1 tsp
• salt
  1/4 tsp
• sugar
  1/3 c
• unsalted butter
  1/2 c

🍳 Cookware

• bowl
• fork
• 9-inch pie pan

1. 1

   When baked, this rich, sweet dough resembles a shortbread cookie. Use it for a cream pie, a lemon tart, a fresh fruit tart with pastry cream, or any other pie or tart with a creamy or buttery filling.
2. 2

   Whisk together in a bowl of process in a food processor for 10 seconds all-purpose flour , sugar , lemon zest , and salt .

   all-purpose flour: 1.25 c, sugar: 1/3 c, lemon zest: 1 tsp, salt: 1/4 tsp
3. 3

   Add unsalted butter cut into 8 pieces.

   unsalted butter: 1/2 c
4. 4

   Mash with the back of a fork or process until the mixture resembles coarse crumbs. Add egg yolk .

   egg yolk: 1 large
5. 5

   Mix with spatula 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). Grease or butter the bottom of a 9-inch pie pan or 9.5- or 10-inch two-piece tart pan or eight 3.5-inch tartlet pan. Dust the pans with flour, and tap out the excess. Pat the dough evenly over the bottom and up the sides of the prepared pan. Thoroughly prick the bottom and sides with a fork. Refrigerate for ⏱️ 30 minutes . Preheat the oven to 400°F. Bake until deep golden brown, 18 to ⏱️ 22 minutes for crust, 19 minutes for tartlets.