Shortbread Crust
- 1 12 cups unbleached flour, Sifted
- 14 cup sugar, Granulated
- 1 large egg, Separated, lightly beat the yolk
- 12 cup butter, Softened (Use only sweet cream, unsalted butter, not margarine)
- Preheat the oven to 400 degrees F.
- Working on a large flat surface, such as a pastry board, place the flour and the sugar in the center of the surface and mix together.
- Form a small depression or well in the center of the mound.
- Add the beaten egg yolk and the softened butter to the well, ten blend these with the dry mixture.
- Mix the ingredients thoroughly using your hands -- there's no substitute for warm hands.
- Shape the dough into a ball and wrap in plastic wrap.
- Chill for at least 10 minutes.
- Roll out the dough to a thickness of about 1/4-inch.
- You should have a circle of about 11 inches in diameter.
- For best results, roll out your dough between 2 sheets of waxed paper, then peel away the paper and cut the crust in a 9-inch circle.
- Place the circle inside a 9-inch springform pan.
- Prick the crust several times with a fork to keep the crust from puffing up during the baking.
- Place the springform pan in the oven and bake for 15 to 20 minutes, or until light brown.
- Allow to cool.
- Using the leftover dough, line the sides of the springform pan.
- Press the dough against the sides of the pan, smoothing it so as to have a continuous layer of crust all the way around the sides of the pan.
- Make sure that the side crust meets the bottom crust all the way around.
- Brush the reserved egg white onto the shell, covering the bottom and sides.
- This will seal the dough and keep it from becoming soggy.
- Set aside until ready to use.
- NOTE: For the Italian Cheesecake, add 1 ts of grated lemon rind and 1 ts of Amaretto Liqueur when adding the egg yolk and butter.
unbleached flour, sugar, egg, butter
Taken from www.food.com/recipe/shortbread-crust-8127 (may not work)