In a food processor process all ingredients until mixture begins to form small lumps. Allow to cool completely before using. Will this pie crust hold up, and not burn (of course I cover with foil), when I bake a pie for 1 hour? Information is not currently available for this nutrient. Tasted good, but was impractical as a pie crust. I like to keep the crumbs on hand for “urgent” baking needs. Works great either way. Or two thinner crusts. The crust was not done after 15 minutes. The best part about your version (beyond the fact that it is delicious of course) is that your method provides weights and measurements instead of “a bit of this and a touch of that”. Your email address will not be published. I also added a capful of vanilla to the batter and refrigerated the pie crust for about 1/2 hour prior to baking. I think it would be great! Thanks for letting me know, I will add the gluten free note back in. For butter-pecan shortbread: Add 1/8 teaspoon butter-rum flavor and 1 cup finely diced toasted pecans. I love your recipes…. Bake at 400 degrees for 22 minutes in a tart pan or 18 minutes in a 9×13 inch pan. Her belief is that gaining an understanding of the processes and the "whys" in baking helps foster confidence in the kitchen. Delicious! Press half of the dough into a parchment paper-lined baking pan (we used a 7x11" Brownie Pan to have a little bit of a thicker shortbread layer but a 9x13" pan will work too.) Simple and easy shortbread crust you'll love. Congrats! For ginger shortbread: Add 1/3 cup finely diced crystallized ginger and 1 teaspoon ginger. this link is to an external site that may or may not meet accessibility guidelines. https://rachelschultz.com/2016/10/10/how-to-bake-a-big-apple-pie-in-a-9-13- If you are using a glass or ceramic baking dish, let it thaw before baking or it might break in the oven! Prepare a 9 x 13" baking pan by lining with parchment paper Use a mixer to beat the butter, brown sugar, salt and vanilla until combined Add the flour and continue mixing until incorporated. Quick, easy and delicious. All of my recipes just got transferred to a new platform and a few notes didn’t transfer over. Excellent. Recipes incorporating this shortbread crustâ¦ Butter â The butter is used in the buttery shortbread crust and gives so much flavor to this recipe! Pin it for Later » Shortbread Crust Overview. Rose or orange water instead of vanilla….chopped nuts….you get the idea. Bake until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. The concept is good here. Pour filling over warm crust. Baking the crust before adding the filling will prevent a soggy crust. Enjoy! Hi there! I don’t think I’d use lard for cookies, but in a pie crust with other sweet elements it’s a nice balance. TWO cans of pumpkin and TWO cans of evaporated milk would normally make TWO pies. This crust is delicious! I had to cook 7 minutes longer than indicated to get it done & a couple of times had to take it out of the oven to pat down & reshape the rising dough so it would leave room in the dish for my pie filling. I agree with the previous review; it yields two crusts. Cool 1 hour longer. In a bowl, combine 1/4 cup sugar and flour; cut in butter until the mixture resembles coarse crumbs. Hi Michelle! Very flaky buttery crust. In a large bowl, cream butter and confectioners' sugar until light and fluffy. This recipe will work in an 8x8" (20x20 cm) or 9x9" (23 x 23 cm) square baking dish, a 9" (23 cm) pie plate, or a spring form pan.Â. It's easy to make and doesn't require any rolling or chilling or any special equipment (beyond a tart pan itself). Press the crust crumbs into the pan to form an even layer and bake for about 15 minutes or until the edges are slightly golden. I ended up making two. Excellent shortbread crust. Â. You can tent some foil around the top of the pie while it bakes to prevent it from over-browning! Thanks so much! My supermarket doesn't carry the premade shortbread crusts anymore so I thought I'd try this one. It is important that the butter is truly room temperature so that it is pliable enough to mix with the other ingredients. While still warm, cut each square into 12 pieces. Nutrient information is not available for all ingredients. Pin it for Later Â». In a large bowl, cream butter and confectioners' sugar until light and fluffy. Eggs â Youâll need 3 eggs for this recipe. I haven’t used lard specifically in this dough, but I do use it a lot in pastries and it works beautifully! When dough holds together in small chunks, remove from bowl and press into 9 x 13 inch pan or 10 inch tart pan. The filling needs to be baked an hour. i made this two days ago it was good but i have so many more questions. How do I keep the crust from getting overdone? Your email address will not be published. This recipe will work in an 8Ã8â³ (20Ã20 cm) or 9Ã9â³ (23 x 23 cm) square baking dish, a 9â³ (23 cm) pie or tart pan, or a spring form pan, This is a very simple, super easy recipe that I used for a short crust for a key lime pie. Or could I prepare up to the baking point and freeze I particularly like that this recipe does not require cornstarch. Even without the baking powder, the crust was so thick that there was no longer space in my 9 inch pie plate for the pie filling and I had to use a different recipe. I agree with the previous review ; it yields two crusts higher or lower depending your! Be made an frozen ahead of time I would freeze it raw ingredients... For 20 minutes using another pie pan can tent some foil around the world my... Small chunks, remove from the high ratio of butter in the recipe by..., are you printing via the print button that is right above the ingredient list, science! 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