Gluten Free Bar crust

By msweeney

Ingredients

• 1 1/2 1 1/2 sticks 1 (6 ounces) unsalted butter, at room temperature, plus 1 tablespoon for buttering the pan
• 1 1/2 1 1/2 sticks 1 (6 ounces) unsalted butter, at room temperature, plus 1 tablespoon for buttering the pan
• 1 1/2 1 1/2 sticks 1 (6 ounces) unsalted butter, at room temperature, plus 1 tablespoon for buttering the pan
• 1-1/2 1-1/2 cups 1-1/2 cups gluten free flour
• 1-1/2 1-1/2 cups 1-1/2 cups gluten free flour
• 1-1/2 1-1/2 cups 1-1/2 cups gluten free flour
• 1/3 1/3 cup 1/3 cup sugar
• 1/3 1/3 cup 1/3 cup sugar
• 1/3 1/3 cup 1/3 cup sugar
• 3 3 tablespoons 3 tablespoons cornstarch
• 3 3 tablespoons 3 tablespoons cornstarch
• 3 3 tablespoons 3 tablespoons cornstarch
• 1/4 1/4 teaspoon 1/4 teaspoon fine salt
• 1/4 1/4 teaspoon 1/4 teaspoon fine salt
• 1/4 1/4 teaspoon 1/4 teaspoon fine salt

Preparation

Step 1

Position a rack in the center of the oven and preheat to 350 degrees F. Line a 9-by-13-inch glass baking dish with foil leaving a 2-inch overhang on two sides. Grease the foil and dish with 1 tablespoon butter.

Pulse 1 1/2 cups flour, 1/3 cup sugar, butter, cornstarch and salt together in a food processor until a dough forms, about 1 minute. Press the dough evenly into the bottom of the prepared pan. Bake until the crust is golden at the edges and pale golden in the center, about 30 minutes. Transfer to a wire rack.