Ingredients
Method
- Cut the butter into ½ inch cubes, place in a resealable bag, and freeze for at least 30 minutes. If baking often, keep pre-portioned bags of butter cubes in the freezer ready to go
- Combine the flour, sugar, and lemon zest or other seasoning of choice in a food processor or stand mixer. Pulse to mix the dry ingredients together
- Add the frozen butter cubes and pulse until the mixture resembles coarse sand
- Add the egg yolk and cold heavy cream. Pulse until the dough just begins to come together — it will still look fairly crumbly. Work it briefly with your hands if needed to help it hold together
- Divide the dough into two equal portions and form each into a disc. Wrap tightly in plastic wrap
- Refrigerate for at least 1 hour before using, or freeze for up to 2 months. When ready to use, roll out on a lightly floured surface and fit into your baking dish
Notes
Keeping the butter as cold as possible is the key to a flaky, tender crust — do not skip the freezing step. You can substitute the lemon zest with other citrus zest, cinnamon, nutmeg, or any dry flavoring that complements your filling. Avoid anything too wet as it will affect the dough texture. This crust tastes similar to a sugar cookie on its own, so it pairs well with fruit fillings, custard tarts, and cream pies. Dough discs can be frozen for up to 2 months — thaw overnight in the refrigerator before rolling