Shortbread crust is made up of one part fat (equal amounts of shortening/lard and butter) and two parts flour. In this gluten free shortbread crust recipe, I made no changes. You’ll find other recipes calling for all butter, but I find that using half butter and shortening not only helps brown the crust, but creates a flakier crust. This is another gluten free recipe I created for KitchenAid’s 13-Cup Food Processor with ExactSlice System and 2 Bowls. I am using this crust in my gluten free banana cream pie. Stay tuned for that recipe tomorrow. Meanwhile, enjoy!