No Roll Sweet Crust

"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!"
 
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Ready In:
20mins
Ingredients:
4
Yields:
8 Individual size tarts or 1 pie crust
Serves:
8
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ingredients

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directions

  • Preheat oven to 350 degrees fahrenheit.
  • Add dry ingredients to a large bowl.
  • 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.
  • Then add the oil.
  • 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.
  • Press the pastry into a pie plate or tart forms.
  • 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.
  • 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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