The richness in this short pastry adds extra flavor and depth, making it my go-to crust for pies and tarts with an elegant appeal.
- 2.75 cup (390 grams) all-purpose flour scooped & leveled, plus more
- 1 teaspoon kosher salt
- 9 ounce (2 sticks plus 2 tablespoons) very cold high-fat, european-style butter, cut into ½‑inch dice
- 1 large egg yolk, lightly beaten
- 2 tablespoon cream
In the bowl of a food processor pulse flour and salt until well combined. Add the butter and egg yolk, and continue pulsing until mixture is crumbly and coarse, with various-sized but obvious chunks of butter scattered throughout.
With machine running, add cream through the feed tube a tablespoon at a time until dough just comes together and begins to pull away from the sides of the bowl, about 15 to 20 seconds. You might not use all the cream. Do not overwork dough or pastry will be tough. But you will notice this dough is more smooth and homogenous than the Basic Savory Pie Pastry.
Move dough to a work surface and gently knead it 2 or 3 times. If dough seems quite sticky sprinkle in another few teaspoons of flour. Give dough another couple of quick, gentle kneads. Divide dough in half. Shape into two discs about 5‑inches round and 3/4‑inch thick, or as indicated in individual recipes. Wrap in plastic. Refrigerate at least 1 hour (or up to 2 days) to distribute moisture evenly, or freeze up to 1 month.