Pat-in-the-Pan Shortbread Crust
Prep time: 
Cook time: 
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Serves: 1 crust
Pat-in-the-Pan Shortbread Crust from The Joy of Cooking by Irma Rombauer.
  • 1½ cups all-purpose flour
  • ⅓ cup sugar
  • ¼ tsp. salt
  • 1 stick unsalted butter
  • 1 egg yolk
  • a little cream or milk--may need more or less depending on how the dough holds together
  • 1 egg white, beaten
  1. Mix the flour, sugar, and salt together. Using your hands, a food processor, a pastry cutter, or two knives, work/cut the butter into the dry ingredients. The mixture should look like cornmeal with a few larger lumps of butter.
  2. Break up the egg yolk with a fork and add to the flour/butter mixture. Pulse for a few seconds at a time if using a food processor, or if making by hand, stir with the fork until the dough comes together in a ball. You may need to add a little cream at this point if it's too dry.
  3. Don't overwork the dough--it will become tough. Cover the bowl and place it in the fridge to chill for about 20 minutes.
  4. Pat the crust into a 9" or 10" pie or tart plate. Prick all over with a fork and chill for an additional 20 to 30 minutes.
  5. Preheat oven to 400°F. Bake the crust for 15 minutes, or until it starts to become lightly golden.
  6. Remove from oven and brush the inside with the beaten egg white. Return to the oven and finish baking until crust is golden, about 5-10 minutes more.
Recipe by Cafe Johnsonia at