Adding egg yolks, cream, and sugar transforms a standard crust into something almost cookie-like. Freeze the second crust for later use.
Ingredients
3 large egg yolks
1/4 cup heavy cream
2 3/4 cups all-purpose flour
1 cup (2 sticks) chilled unsalted butter, cut into 1/2" cubes
1/4 cup plus 3 tablespoons sugar
1/4 teaspoon kosher salt
Directions
Whisk egg yolks and cream in a small bowl; set aside. Pulse flour, butter, sugar, and salt in a food processor until a coarse meal forms. With machine running, gradually add cream mixture; blend just to combine (do not overwork dough or crust will be tough).
Transfer dough to a large work surface. Knead just to incorporate, 4-5 turns. Divide dough in half; shape each half into a 1"-thick disk and wrap in plastic. Chill until firm, at least 2 hours. DO AHEAD: Crust can be made 1 day ahead. Keep chilled. Let stand at room temperature for 15 minutes before rolling out. Crust can also be frozen for up to 4 months. Thaw overnight in refrigerator before rolling out.
