Simple Shortbread Crust Recipe

Learn how to make this easy shortbread crust for your pies, tray bakes, puddings and more.   This shortbread crust is as easy as 1, 2, 3. You simply use one part sugar, two parts fat (butter) and three parts flour by weight.  This is an easy shortbread crust recipe that only takes minutes to prepare.

For the recipe that has detailed information including nutrition, click here:  https://jacksonsjob.com/easy-and-flav...

Recipe tips:  

If using a darker pan, reduce temperature 25F (4C) and bake an additional 5 - 10 minutes to prevent over browning.    

Make the crust the night before and chill it overnight covered or go ahead and bake it, cool it then cover until the next day.  Shortbread lasts for weeks when prepared correctly.

You can feel free to omit both salt if using salted butter and substitute the vanilla for a different flavor.  If you look closely, I’m using lemon juice in the video.

Margarine or shortening can be used instead of butter, but vegetable spread is not recommended as it doesn’t have enough fat content.

Recipes were created by weighing ingredients.  For best results, use a scale and not measuring cups.  The recipe can be subject to change.  Be sure to check website for any alterations.  

Happy Baking!