feat: add Pat-in-the-Pan Butter Dough

cook/ingredients/pastry-dough/Pat-in-the-Pan Butter Dough.cook

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+>> source: Joy of Cooking
+>> serves: 1 9 inch pie crust
+
+Whisk together in a #bowl{} or process in a #food processor{} for 10 seconds 1/2 cups @all-purpose flour{1/2%cup}, 1/2 teaspoon @salt{1/2%tsp}
+
+Add 1/2 cup (1 stick) @unsalted butter{1/2%cup}, cut into 8 pieces, softened.
+
+Mash with the back of a fork or process until the mixture resembles coarse crumbs.
+
+Drizzle over the top 2 to 3 tablespoons @heavy cream{3%Tbsp}.
+
+Stir or process until the crumbs look damp and hold together when pinched.

docs/ingredients/pastry-dough/pat-in-the-pan-butter-dough.md

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+---
+comments: true
+---
+# :pie: Pat-in-the-Pan Butter Dough
+
+![Pat-in-the-Pan Butter Dough](../../assets/images/pat-in-the-pan-butter-dough.jpg)
+
+| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
+|:----------------------------------:|:-----------------------: |
+| 1 9 inch pie crust | 0 minutes |
+
+## :salt: Ingredients
+
+- :ear_of_rice: 0.5 cup all-purpose flour
+- :salt: 0.5 tsp salt
+- :butter: 0.5 cup unsalted butter
+- :glass_of_milk: 3 Tbsp heavy cream
+
+## :cooking: Cookware
+
+- 1 bowl
+- 1 food processor
+
+## :pencil: Instructions
+
+### Step 1
+
+Whisk together in a bowl or process in a food processor for 10 seconds 1/2 cups all-purpose flour, 1/2 teaspoon salt
+
+### Step 2
+
+Add 1/2 cup (1 stick) unsalted butter, cut into 8 pieces, softened.
+
+### Step 3
+
+Mash with the back of a fork or process until the mixture resembles coarse crumbs.
+
+### Step 4
+
+Drizzle over the top 2 to 3 tablespoons heavy cream.
+
+### Step 5
+
+Stir or process until the crumbs look damp and hold together when pinched.
+
+### Step 6
+
+To shape the crust for a pie or tart, pat the dough evenly over the bottom and up the sides of a 9-inch pie pan or a
+9 or 10 inch two-piece tart pan, or roll it with a rolling pin between sheets of wax paper and flip it into the pan.
+If making a pie, crimp or flute the rim. To bake, thoroughly prick the sides and bottom of the crust with a fork. Bake
+in a preheated 425°F oven (400°F for shortbread) until the crust is golden brown, 18 to 22 minutes, pricking the
+bottom once or twice if it bubbles. If you will be filling the crust with an uncooked mixture that requires further
+baking, whisk together 1 large egg yolk and a pinch of salt, and brush the warm crust with this glaze, then return
+to the oven and bake until the glaze sets, 1 to 2 minutes.
+
+### Step 7
+
+This dough will also make eight 3/2-inch tartlet crusts. For tartlets, divide the dough into 8 pieces and into molds
+or shape over inverted muffin tins. If baking press "blind," without a filling, bake at 450°F until firm and it
+golden brown, 12 to 15 minutes, pricking the crusts once or twice if they bubble.
+
+## :link: Source
+
+- Joy of Cooking

mkdocs.yml

@@ -247,6 +247,7 @@ nav:
           - Deluxe Butter Pastry: ingredients/pastry-dough/deluxe-butter-pastry.md
           - Empanada Pastry: ingredients/pastry-dough/empanada-pastry.md
           - Hot Water Crust: ingredients/pastry-dough/hot-water-crust.md
+          - Pat-in-the-Pan Butter: ingredients/pastry-dough/pat-in-the-pan-butter-dough.md
           - Pat-in-the-Pan Shortbread: ingredients/pastry-dough/pat-in-the-pan-shortbread-dough.md
           - Pâte à Choux: ingredients/pastry-dough/pâte-à-choux.md
           - Puff Pastry: ingredients/pastry-dough/puff-pastry.md