Classic Shortbread Dessert Crust
This shortbread-style dessert crust uses just butter, flour, and sugar pressed directly into the pan — no rolling or blind baking required. It bakes to a firm, lightly golden base with a crisp, buttery bite that holds up well under custards, curds, or no-bake fillings. The crust is ready in about 20 minutes.
Equipment
- Mixing Bowl
- Pastry cutter or fork
- 9-inch tart pan
- Baking sheet
Ingredients
- 1 cup unsalted butter cold and cubed
- 0.5 cup granulated sugar preferably organic
- 2 cups all-purpose flour sifted
- 1 teaspoon vanilla extract pure vanilla
- 0.25 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). This temperature allows the crust to bake evenly without browning too quickly.
- In a mixing bowl, combine the flour, sugar, and salt. Use a whisk to ensure even distribution of the salt.
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or fork, blend the butter until the mixture resembles coarse crumbs.
- Stir in the vanilla extract until the dough begins to hold together.
- Transfer the mixture into a 9-inch tart pan, pressing it evenly across the bottom and up the sides. Use the flat bottom of a measuring cup to create an even surface.
- Place the tart pan on a baking sheet and bake in the preheated oven for 25 minutes, or until the edges are lightly golden.
- Remove from the oven and let cool completely before adding your desired filling.
Notes
- For a gluten-free alternative, substitute all-purpose flour with almond or coconut flour, adjusting the bake time as needed.
- Enhance the flavor by adding a pinch of zest from a lemon or orange.
Nutrition
Calories: 367kcalCarbohydrates: 36gProtein: 3gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mgSodium: 77mgPotassium: 41mgFiber: 1gSugar: 13gVitamin A: 709IUCalcium: 12mgIron: 1mg
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