Create a mouthwatering and easy-to-make shortbread pie crust with just a few simple ingredients. This buttery and crumbly crust is perfect for sweet pies, tarts, or even cheesecakes. With a delicate texture and a hint of sweetness, it will elevate any dessert to a new level. Enjoy this versatile recipe and make your homemade pies even more delectable.
Ingredients
- 1 ⅔ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Directions
- In a food processor, combine the all-purpose flour, granulated sugar, and salt. Pulse a few times to mix.
- Add the cubed cold butter to the food processor and pulse until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg yolk and vanilla extract. Slowly add it to the food processor while pulsing.
- Continue pulsing until the dough comes together and forms a ball. Do not overmix.
- Transfer the dough to a lightly floured surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven to 350°F (175°C).
- Remove the chilled dough from the refrigerator and allow it to soften slightly for a few minutes.
- On a lightly floured surface, roll out the dough into a circle that is slightly larger than your pie dish.
- Gently transfer the rolled dough to the pie dish and press it into the bottom and sides. Trim any excess dough hanging over the edges.
- Using a fork, prick the bottom of the crust to prevent it from puffing up during baking.
- Place a sheet of parchment paper over the crust and fill it with pie weights or dried beans to keep the crust flat while baking.
- Bake the crust in the preheated oven for 15 minutes.
- Carefully remove the parchment paper and pie weights, and bake for an additional 5-10 minutes, or until the crust turns golden brown.
- Remove from the oven and allow the crust to cool completely before filling it with your desired filling.
