Pat-In-The-Pan Butter Dough
10m prep 0s cook 10m ready
A simple pat-in-the-pan butter dough for pie crusts or tart shells, made with flour, butter, and cream.
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Ingredients
- 1 ½ cups (190g) all-purpose flour
- ½ teaspoon salt
- 1 stick (4 oz or 115g) unsalted butter, cut into 8 pieces, softened
- 2 to 3 tablespoons (30 to 45g) heavy cream
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Step 1.
Whisk together in a bowl or process in a food processor for 10 seconds: 1 ½ cups (190g) all-purpose flour; ½ teaspoon salt
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Step 2.
Add: 1 stick (4 oz or 115g) unsalted butter, cut into 8 pieces, softened
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Step 3.
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
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Step 4.
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.
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