A cross between a Sucree and a shortbread cookie, a great crunch, sweet and a beautiful blind bake.
Servings 24 servings (two 9 inch crusts)
- 1 cup butter, softened
- 1 cup powdered sugar
- 1 egg yolk
- 1 tsp salt
- 2¼ cups all-purpose flour
In a stand mixer, or with a hand mixer, cream butter, sugar, yolk, and salt until smooth.
Add flour and slowly mix until dough is uniform.
Turn dough out and using your hands, form into two discs. Wrap and chill dough 15-30 mins (freezer 10 mins)
Roll or pat the pastry evenly in the bottom and up the sides of an 8-9 inch tart pan, cover with plastic wrap and chill 30 mins or freeze 10
if baking filled follow pie directions
for Blind Baking
preheat oven to 400
lightly prick the bottom of the pastry crust and press aluminum foil into the crust, fill with pie weights
bake for 5 mins
reduce heat to 350 and continue to bake for 10 mins, take out foil and weights
bake another 5-10 mins
Calories: 132kcal | Carbohydrates: 14g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 165mg | Potassium: 15mg | Fiber: 1g | Sugar: 5g | Vitamin A: 247IU | Calcium: 5mg | Iron: 1mg