August 2, 2010
This is the recipe I have used for about 20 years now when baking open face pies and tarts. It’s essentially a shortbread recipe with less flour in it. When done correctly this easy recipe ends up tasting like a soft shortbread cookie crust.
One of the big differences between this pie crust and traditional ones is that you press the crust into the pie or tart pan instead of rolling it out. Growing up we had tile kitchen counters so rolling out pie crusts wasn’t very practical. I started making crusts this way and have rarely used the rolled crust method. I hope you enjoy!
1/2 cup butter (room temperature)
1 cup granulated sugar1 1/4 cup flour
1) Preheat your oven to 350 degrees.2) Combine butter and sugar until just blended to an even consistency (use a fork or your hands).3) Add any optional extracts or spices.4) Add flour and combine until evenly absorbed in butter mixture. Should resemble large soft clumps of dough.5) Sprinkle chunks of dough into your pie or tart pan.6) Begin to press the dough into the bottom of the pan. Ensure that dough thickness is as consistent as possible throughout base (for most pies and tarts it should be no more than an 1/8th of an inch thick).once the base is complete work your way up the edges of the pan. When you reach the top of the pan, even out the edges to create a consistent and simple crust.7) Poke fork tines into the bottom of the crust.8) Bake the empty shell of the crust for approximately 10 minutes (20-25 minutes if you are using a ‘no bake’ filling).9) Remove the crust from the oven and let it cool for about 5 minutes.10) Add your filling and continue to bake until filling is desired temperature.
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