Shortbread Cookie Pie Crust
Ingredients
1 ¾ cups flour
⅓ cup confectioner’s sugar
2 tablespoons sugar, organic, natural
½ teaspoon salt
1 ¼ sticks unsalted butter, cut into 12 tablespoons
1 large egg yolk
1 tablespoon heavy cream
1 teaspoon vanilla
Instructions
1
Take cold butter, and let sit at room temperature for 10 minutes to take the chill out.
2
Place flour, confectioner’s sugar, sugar, salt and butter in a large bowl of a food processor. Pulse to break up the butter.
3
Add the egg yolk to the mixture, pulse until all is just incorporated and the dough just comes together. Do not over process.
4
Bring the dough together into a ball with your hands, then wrap in a large sheet of waxed paper.
5
Flatten slightly and chill for 30 minutes. This is enough time to relax the dough slightly. Take dough and pat it into the pie tin, or 6 small tart shells about 1/4″ thick. Refrigerate immediately on a rimmed baking tray*.
6
When very cold, about 1 hour – preheat the oven to 350 degrees. Prick the bottom of dough well with a fork (so the dough does not collapse). Pre-Bake about 10 minutes, until dry, but not colored.
7
Remove from oven, add selected filling, and bake as directed.
* Can freeze the dough in the pans at this point for 15 minutes.
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