Pat-In-The-Pan Shortbread Dough
15m prep 0s cook 15m ready
A rich, sweet shortbread-style dough that is pressed into the pan rather than rolled. Ideal for pies and tarts with creamy or buttery fillings.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 ¼ cups (155g) all-purpose flour
- ⅓ cup (65g) sugar
- (Finely grated zest of 1 small lemon)
- ¼ teaspoon salt
- 1 stick (4 oz or 115g) unsalted butter, cut into 8 pieces, softened
- 1 large egg yolk
Let's Cook
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Step 1.
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
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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. Add: 1 large egg yolk
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Step 4.
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.
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