Shortbread for pie crust or cookies

Mili Takashima

This easy-breezy recipe is how I lay down the perfect shortbread pie crust.

Preheat your oven to 350 degrees
Have a pie pan prepped and ready to go.
In a glass bowl, melt the butter pats. I use a microwave and go 20-30 seconds at a time, but please use whatever method you prefer. I'm looking for mostly liquid, and some very soft little pats in there. Pour in pure vanilla extract. Set aside.
In a mixing bowl, combine all the dry ingredients: flour, sugar, salt. Pour in the wet ingredients. Mix with a paddle attachment until it comes together in crumbles.
Take the ingredients by the hand and squeeze them together to form a ball. Put the mound into the center of your pie pan and manipulate the dough to cover the pan. It's very easy to work with and form together from the pieces. I use the bottom of a measuring cup to apply pressure and smooth it all out so that it's even and nice. Take a fork and poke some uniform holes at the bottom portion of the dough.
Bake for 15-20 minutes, or until the golden color you are looking for.
Once completely cooled, you can use it for any filling you wish. If using for Chocolate Cream Pie for example, you would spoon in the chocolate mousse and use a slotted spatula to smooth it and form it. You are set to have this chill in the fridge until you are ready to serve.

Preheat oven to 350 degrees. Line a cookie sheet with a silpat mat or parchment paper.
Roll out all of the shortbread dough to cut later or roll out for cookie-cutter cookies.
Bake for 10-14 minutes, depending on your own oven, and how golden and crisp you would like them.