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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I wanted a shortbread crust but didn't want to roll out the dough or let it rest. In the end I came up with this recipe. It's buttery enough to taste good, but I can press it into my tart pans and pie plates. No floury countertop mess or rolling pin. Yay! Ingredients:
2 cups flour |
1/2 cup sugar |
1/2 cup salted butter, room temperature |
1/4 cup canola oil |
Directions:
1. Preheat oven to 350 degrees fahrenheit.
2. Add dry ingredients to a large bowl.
3. Add the butter and using a fork or butter knife cut it in a bit to make the butter into bits the size of sugar cubes. This seems to help the butter distribute better once the oil is added.
4. Then add the oil.
5. With your hand (or hands) rub the butter and oil into the flour/sugar. When you're done there will be no dry flour remaining and you'll be able to form a ball.
6. Press the pastry into a pie plate or tart forms.
7. Prick the bottom with a fork to prevent the crust from forming bubbles and place in a 350 degree fahrenheit oven. Cooking times will vary, but expect 15 to 20 minutes for a light crust.
8. Note: This has only been used for Lemon Tarts and Cook & Serve Pudding fillings. I have not used it for longer cooking fillings and don't know how it would fare for things like Pumpkin Pie, etc.
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