Shortbread Crust (Sablé Breton)
Buttery, crisp classic shortbread crust recipe
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup powdered sugar
- ½ teaspoon sea salt
- 1 cup unsalted butter cut in cubes
Instructions
- Preheat the oven to 350 °F. Line a 9 x 13 baking pan with parchment paper.
- Mix the flour, sugar, and salt together until combined.
- Add in your cubed butter and cut into the flour. You can do this by pulsing the ingredients in a food processor 4 - 5 times, using a pastry cutter, or rubbing the butter into the flour by hand.
- Pour the mixture into the baking pan and press down firmly.
- Bake for 25 minutes if you also need to bake the filling. If you do not need to bake the filling, continue baking until the crust is a light golden brown - about an additional 15 minutes.
Notes
- You can add in extracts, zests, herbs or spices to flavor the shortbread crust. About 1 teaspoon of vanilla extract will work for this recipe and 1 - 2 teaspoons of an herb or spice, depending on its potency.
- The recipe can be halved to fit an 8 x 8 or 9 x 9 baking pan. The halved recipe should also work well for most tart pans.