Baked Press-In Crust

This recipe yields one 9x13 inch crust. This crust is for three recipes in my collection: Pumpkin Pie Bars, Lemon-Cranberry Pie Bars and Pecan Pie Bars

Baked Press-In Crust
Baked Press-In Crust

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 1/2

    sticks cold unsalted butter, cut into cubes

  • 1/4

    cup plus 2 Tbsp light brown sugar

  • 1/4

    cup plus 2 Tbsp granulated sugar

  • 2 1/2

    cups all purpose flour sifted with 1/2 tsp kosher salt

Directions

1. In the bowl of a stand mister fitted with the paddle, cream the butter with the sugars at medium sped for 2 minutes. With the mister at low speed, beat in the sifted flour/salt mixture. 2. Preheat the oven to 350 degrees. Line a 9x13 inch baking pan with parchment paper, allowing 2 inches of overhang on the 2 long sides. Transfer the dough to the pan and press it over the bottom and 1 1/4 inches up the side all around. (You can cover the dough with plastic wrap and press with the bottom of a measuring cup) Be sure the corners are not too thick. Refrigerate until firm. 3. Bake the crust for 30-35 minutes, until golden brown; halfway through baking, use the bak of a spoon to smooth the sides and corners of the crust. Transfer the pan to a wire rack and let the crust cool before filling.

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