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!
Gluten Free Shortbread Crust
Traditional press-in or rolled gluten free shortbread crust for tarts or pies with the same great flavor and texture as gluten crusts.
- 1 1/4 cups Carla's Gluten-Free All-Purpose Flour Blend Recipe (I used all superfine brown rice flour)
- 1/2 cup powdered sugar
- 1/8 teaspoon fine sea salt
- 1/4 cup + 1 Tablespoon unsalted butter (or Earth Balance vegan spread), cut into 1/2-inch pieces, frozen for 1 hour, up to several days
- 1/4 cup + 1 Tablespoon shortening, frozen for 15 - 20 minutes (I used organic palm shortening)
- In the large bowl of your KitchenAid 13-Cup Food Processor, add flour blend, sugar, and salt and pulse several time to combine; add frozen butter and shortening; blend on low speed until the dough clumps together; pulsate a few times until a dough ball forms.
- Lightly oil a 9 - 10 inch tart pan, ensuring you the scalloped side sections well, all the way to the top. Use one with a removable bottom if you chose to show off the crust. Ensure you do this step just before adding the dough, otherwise the oil will slide down, the dough will adhere to the top sides of the pan, and will separate from the lower crust once baked.
- Transfer dough to the center of the prepared pan.
- With the palm of your hand, begin to spread the dough towards the outer portions of the pan; press and distribute dough evenly on the bottom and up the sides, creating a sturdy dough at the top of the sides; smooth out with a pastry roller or the back of a spoon; freeze for 40 minutes. (This will help prevent the crust from sliding down the sides of the pan and shrinkage of the crust, but the best thing to do is to add dry beans, rice or pie weights right before baking it.)
- Preheat oven to 425°F.
- Transfer pan to a baking sheet; bake for 22 -23 minutes or until golden brown, rotating halfway through for even browning.
- Once baked, transfer pan to a cooling rack to cool completely.
If you desire to roll this crust, refrigerate the dough for about 1 hour.
© Copyrighted 2010 - 2015. Carla's Gluten Free Recipe Box. All rights reserved. All content, photos and images are copyrighted by us or their respective owners. You must obtain permission by their owners before using any of them.