Shortbread Crust
A fabulous buttery shortbread crust, perfect for any pie filling or sweet tart recipe.
Calories:
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup powdered sugar
- ½ teaspoon salt
- 1 ½ sticks cold butter 6 ounces, cut in small pieces
Instructions
- Lightly spray an 11-inch tart pan with removable bottom with cooking spray. Line a sheet pan with foil or parchment paper for easy clean up (just in case any of the filling bubbles up over the top) if desired.
- Combine all ingredients in the bowl of a food processor. Pulse, with 10 second pulses, until dough starts to form clumps. This will take anywhere from 30 seconds to a minute. Stop as soon as the mixture clumps and turn out into a tart shell. Don't worry if it seems quite powdery at first. It will take longer than a regular pie crust dough. Just keep pulsing until it begins to clump.
- Using your fingertips, press dough evenly up sides of pan and onto the bottom.
- Prick the dough lightly with a fork.
- Cover with plastic wrap or foil and place in refrigerator for 1 hour. This will help keep the crust from shrinking when it hits a hot oven.
- Preheat oven to 425˚F.
- Remove from the refrigerator and remove plastic wrap or foil. Place tart on the prepared sheet pan and bake for 8-12 minutes or until light golden brown. Cool completely before adding the filling and proceeding with directions.