Shortbread Crust
Shortbread, known for its crumbly texture and rich, buttery flavor, makes a wonderful pie crust. It isn’t just for cookies anymore!
Ahhh…buttery bliss… A shortbread crust adds a sophisticated twist to your pies, offering a delectable alternative to traditional pastry. It’s easier to make than you might think, and the results are simply divine. This guide will walk you through creating the perfect shortbread pie crust that will have everyone begging for another slice.
**Why Choose Shortbread for Your Pie Crust?**
Beyond the delightful taste, a shortbread crust offers several advantages:
- Simplicity – The ingredients are basic and readily available: flour, butter, sugar, and a touch of salt.
- Forgiveness – Unlike traditional pie crust, overworking the dough isn’t as detrimental. It’s a more forgiving recipe for beginner bakers.
- Flavor Profile – The buttery, slightly sweet flavor complements a wide range of fillings, from creamy custards to fruity concoctions.
- Unique Texture – It provides a delightfully crumbly and satisfying texture that contrasts beautifully with softer fillings.
**The Essential Ingredients**
- All-Purpose Flour – Provides the structure for the crust.
- Unsalted Butter – The star of the show! Use high-quality butter for the best flavor.
- Granulated Sugar – Adds sweetness and helps create that signature crumbly texture. You can also use powdered sugar for a slightly finer texture.
- Salt – Enhances the sweetness and balances the flavors.
- Vanilla Extract – A touch of vanilla adds a subtle depth of flavor.
Shortbread Crust
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 teaspoon kosher salt
- 2 cups all-purpose flour
Instructions
- Preheat the oven to 350 degrees.
- In the bowl of a stand mixer, cream together the butter, sugar and salt for two minutes on medium speed until light and fluffy. Mix in the vanilla extract. Add in the flour and mix on low just until the flour is incorporated and the mixture looks crumbly.
- Transfer the mixture to a pie plate and press into the sides and bottom. (Using the bottom of a measuring cup or a glass works really well.) Prick the bottom and sides with the tines of a fork. Line the pie plate with a piece of parchment and fill with pie weights (dried beans make excellent pie weights!) and bake at 350 degrees for 15 minutes. Remove the pie weights and, if desired, sprinkle the bottom with a tablespoon of sugar. Return to oven and bake an additional 10 minutes or until edges begin to turn a golden brown. Cool completely before filling.
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