Buttery Shortbread Pastry Dough

This versatile dough can be used for everything from tarts to pie crust to turnovers. The dough is quite soft, but all the butter in the recipe makes it forgiving and easy to work with. When baked, the crust is very tender--almost like a shortbread cookie.

Buttery Shortbread Pastry Dough

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Yield: enough dough for one 8-inch single pie crust
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  • 9   ounces 
    (2 cups) bleached allpurpose flour
  • 7   ounces 
    (14 tablespoons) chilled unsalted butter, cut into 1-inch pieces
  • 1   
    large egg, lightly beaten
  • 2   tablespoons 
    granulated sugar
  • 1   tablespoon 
    chilled heavy cream
  • 2   teaspoons 
    fresh lemon juice
  • 1   teaspoon 
    table salt
In a food processor, combine the flour, butter, egg, sugar, cream, lemon juice, and salt and pulse until the dough starts gathering together in big clumps, as shown below. Turn the dough out onto a counter and gather it together. Shape the dough as directed in the recipe you're making.

Turn leftover pastry dough into shortbread cookie bars.
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