SHORTBREAD CRUST, SABLE BRETON CRUST

 

prep time: 10 MINUTES cook time: 30 MINUTES total time: 40 MINUTES

 

This is a recipe for a basic shortbread crust that can be used as a crust for pies, cheesecakes, tarts, or cookie bars. 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.

 

 

INGREDIENTS

FOR AN 8X8", 9X9", OR A 9" ROUND PAN

• 1 stick (112 gr) unsalted butter, room temperature 1/3 cup (65 gr) granulated sugar

• 1/2 tsp vanilla extract

• pinch of salt

• 1 cup + 2 TBSP (134 gr) all-purpose flour

• FOR A 9X13" PAN

• 1 1/2 sticks (168 gr) unsalted butter, room temperature 1/2 cup (98 gr) granulated sugar

• 3/4 tsp vanilla extract

• large pinch of salt

• 1 1/2 cup + 3 TBSP (200 gr) all-purpose flour (*see note for gluten free substitution)

 

INSTRUCTIONS

• Preheat the oven to 350 F. Prepare your pan by lightly oiling or lining with parchment paper.

• In the bowl or a stand mixer fit with a paddle attachment, or a large bowl with a hand mixer, mix together all of the ingredients at once. The mixture will be very crumbly

• Using damp hands, transfer the dough crumbs into the prepared dish and pat down evenly. Use a fork to dock the dough all over.

•  

• Bake on the middle rack at 350 F (177 C). If the filling will need to be baked, par-bake the crust for 20 minutes until the edges are lightly browned. If the filling will not need to be baked, bake for 30-35 minutes until the crust is completely cooked and let cool completely.

• Use as the crust for lemon bars, cheesecake, ice box pie, fruit bars, etc.