Shortbread Pastry Crust:
1 cup unbleached all-purpose flour
1/3 cup baker's sugar
1/2 teaspoon salt
1/2 cup unsalted butter, cubed
Directions
Put the flour, sugar, and salt in the food processor and pulse a few times to mix ingredients together or for 1 minute.
Add the butter and pulse until flour becomes crumbly or about 2 minutes. Transfer to a floured working surface and fold about 3 times. Transfer to a 9" tart pan and with your fingers shape the dough to cover the pan. Trim the edges. Poke many times with a fork.
Chill in the freezer for 30 minutes while you preheat the oven to 425*F. After 15 minutes, bake the pastry dough in the oven for about 10 to 15 minutes or until light brown.
1 cup unbleached all-purpose flour
1/3 cup baker's sugar
1/2 teaspoon salt
1/2 cup unsalted butter, cubed
Directions
Put the flour, sugar, and salt in the food processor and pulse a few times to mix ingredients together or for 1 minute.
Add the butter and pulse until flour becomes crumbly or about 2 minutes. Transfer to a floured working surface and fold about 3 times. Transfer to a 9" tart pan and with your fingers shape the dough to cover the pan. Trim the edges. Poke many times with a fork.
Chill in the freezer for 30 minutes while you preheat the oven to 425*F. After 15 minutes, bake the pastry dough in the oven for about 10 to 15 minutes or until light brown.
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