Salted Shortbread Crust

By CheeseDiva

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Ingredients

Nonstick vegetable oil spray
13/4 cups all-purpose flour
2 tablespoons cornstarch
11/4 tsp. kosher salt
(1 1/2 sticks) unsalted butter, room temperature, cut into 1-inch pieces
2/3 cup powdered sugar
A 9-inch-diameter springform pan

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 1

Coat springform pan with nonstick spray. Whisk flour, cornstarch, and salt in a small bowl; set aside. Place butter and powdered sugar in a food processor. Pulse until mixture is smooth. Add dry ingredients to food processor and pulse until mixture resembles medium-size pebbles (dough will not come together completely). Transfer dough to prepared pan. Using your fingers, press dough evenly onto bottom and 1 1/2 inches up sides of pan.

DO AHEAD: Crust can be prepared 1 day ahead. Cover and chill.

Place rack in upper third of oven; preheat to 325°. Bake crust until center is firm to the touch and edges are beginning to turn golden brown, 30-35 minutes.