Preheat oven to 400-degrees. OH. This shortbread crust is freezer friendly and easy to make ahead of time. Your email address will not be published. Tip the shortbread into a food processor and blitz into crumbs, or place in a plastic bag and bash with a rolling pin. Making pie crust is so simple – and incredibly rewarding. This homemade pie crust takes just 5 minutes to make and 4 ingredients. Works great either way. Your email address will not be published. At the top of the directions for a 9×13 pan it gives the measurements and then when you get to the bottom it says for a 9×13 inch pan you should increase the ingredients by 1.5. Â. Hi Nita! Press the shortbread into a 9” springform pan to form a flat, even layer. Lemon Cheesecake with Shortbread Cookie Crust Epicurious. All of my recipes just got transferred to a new platform and a few notes didn’t transfer over. Thank you Â. Kristin "Baker Bettie" Hoffman is a trained chef, baking science geek, and the baking instructor here at BakerBettie.com. Her belief is that gaining an understanding of the processes and the "whys" in baking helps foster confidence in the kitchen. You just need 4 ingredients to make these easy no bake pie crusts.  Thanks so much for a great recipe! Hi there! So glad you enjoyed the lemon bars! It’s simple, buttery, sweet but yet not too sweet, making it a delicious base for cheesecakes, pies, bars, tarts and more. This homemade pie crust takes just 5 minutes to make and 4 ingredients. You’re right, I wanted to eat this by the spoonful. I’m so glad you enjoyed this crust! trefoil, sugar, flour, granulated sugar, mascarpone cheese, lemon zest and 4 more. Loved what you had to say about the recipe and how the ingredients function and interact. Prepare your pan by lightly oiling or lining with parchment paper. Generally, I bake it, then allow to cool, then crumble and rebake with my filling. This recipe will work in an 8×8″ (20×20 cm) or 9×9″ (23 x 23 cm) square baking dish, a 9″ (23 cm) pie or tart pan, or a spring form pan, This is a very simple, super easy recipe that I used for a short crust for a key lime pie. Grease the pie dish before adding the crust for easy removal. Pin it for Later ».  Thank you! There are no advertisements on the printable recipe. I understand the purpose on the website.. but not on the printed out versions. Easy no bake Shortbread Crust for a simple and sweet base for pies, cheesecakes, tarts, bars and more! 1 stick (112 gr) unsalted butter, room temperature, 1 cup + 2 TBSP (134 gr) all-purpose flour (*see note for gluten free substitution), 1 1/2 sticks (168 gr) unsalted butter, room temperature, 1 1/2 cup + 3 TBSP (200 gr) all-purpose flour (*see note for gluten free substitution). I think I’ll just find a different shortbread recipe! Kristin's approach to baking is to teach foundational recipes, baking techniques, and approachable baking science. I think it would be great! Add butter and sugars and combine in processor {or in a bowl with a spoon}. Will this pie crust hold up, and not burn (of course I cover with foil), when I bake a pie for 1 hour? Would you mind sharing that tip? This easy no bake Shortbread Crust Recipe is perfect for cheesecake, pies, bars and tarts. I have made it several times now. 😉, Thank you so much for sharing this new family favorite 🙂. Store well in sealed container or in freezer. This crust is delicious! Shortbread crust, also called sablé breton in French, is a simple mixture of butter, sugar, flour, and salt. uI don’t know what 1.5 is so could you give the recipe for a 9×13 pan? Using damp hands, transfer the dough crumbs into the prepared dish and pat down evenly.  Thank you so much for your input. I later edited the recipe to do the math for you to try to be more helpful for those who needed it for a larger pan. I have made many variations on this recipe, including using 100% whole wheat pastry flour, add-ins like zest or lavender flowers. I particularly like that this recipe does not require cornstarch. I’ll give it a try! Or could I prepare up to the baking point and freeze I notice there is no chilling time required for this crust, does it not shrink? This Shortbread Crust Recipe creates a thick crust with great texture and can hold filling without becoming soggy. If the filling will not need to be baked, make sure the crust is fully cooked and cooled before adding the filling. Definitely worth a try! This crust is almost as thick as the cheesecake layer, so if this is something you don’t like, simply reduce the ingredients and you’ll end up with a thinner base for your cheesecake. Many of the links on this blog are affiliate links. the crust was amazing! If the filling will need to be baked, par-bake the crust for 20-23 minutes until the edges are lightly browned. Save my name, email, and website in this browser for the next time I comment. eggs, fresh lemon juice, all … please thank you. I usually use almond cookies & crush & add 2 TLB melted butter in