Shortbread Crust Recipe
User Reviews
5
Shortbread Crust Recipe
Description
The shortbread crust combines softened salted butter, all-purpose flour, and confectioners' sugar mixed and pressed evenly into a baking pan. Baking at 350ºF, the crust sets with a crisp edge yet maintains a tender, crumbly texture typical of classic shortbread. Cooling the crust completely before filling ensures it holds its shape and prevents sogginess when used as a base for pies, bars, or other layered desserts.
This simple crust serves as a versatile foundation for numerous sweet recipes. It can be prepared in different pan sizes and shapes, accommodating tarts, pies, and bars.
The recipe's simplicity allows for easy doubling or halving depending on the desired crust thickness. Since it contains salted butter, additional salt in the crust is unnecessary.
Ingredients
- 1 cup butter softened, salted
- 2 cups all-purpose flour
- ½ cup confectioners' sugar
Instructions
- Preheat oven to 350º F.
- Mix together butter, flour, and confectioner’s sugar. Press into the bottom of a 9×13-inch baking pan, a pie plate, tart pan, or other pan for your baking.
- Bake for approximately 12-15 minutes, or until lightly golden brown.
- Remove from oven and allow to cool completely before filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1(9-inch) pie crust or 9x9 pan
Amount Per Serving
Calories 2771 kcal
% Daily Value*
| Calories | 2771kcal | 139% |
| Carbohydrates | 251g | 84% |
| Protein | 28g | 56% |
| Fat | 187g | 288% |
| Saturated Fat | 117g | 585% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 48g | 240% |
| Trans Fat | 7g | 350% |
| Cholesterol | 488mg | 163% |
| Sodium | 1627mg | 68% |
| Potassium | 323mg | 7% |
| Fiber | 7g | 28% |
| Sugar | 60g | 120% |
| Vitamin A | 5673IU | 113% |
| Calcium | 93mg | 9% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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