This is one of our favorite (and easiest) cookie crust recipes. Just like our basic shortbread crust, used in our Blueberry Tart, it’s a press-in crust with no rolling required. Plus, it’s got a great cookie crust crunch.
We recently used this crust with our Chai Spiced Plum Custard Tart.
- 2 cups flour
- ½ tsp salt
- 1 tsp cinnamon
- 1 cup brown sugar
- ½ cup butter, cold
- 1 egg
- 1-2 tablespoons of ice water, if needed
- Preheat the oven to 425°F.
- In a food processor place the flour, salt, cinnamon, and sugar and process until combined.
- Cut the butter into tablespoon sized pieces and add to processor, mixing until it resembles course meal (about 15 seconds).
- In a small bowl, whisk the egg.
- Gradually pour egg in a steady stream with the motor running (through the feed tube) until the pastry just holds together when pinched.
- If too dry add ice water slowly until you reach the right consistency. The right consistency is when you pinch the pastry it just holds together.
- Do not process more than about 30 seconds.
- Transfer the pastry to an 11-inch fluted tart pan and press evenly over the bottom and up the sides of the pan. Prick with a fork all over bottom and sides.
- If you are cooking this crust with a filling, place it in the refrigerator until the filling is ready. Then bake per pie or tart directions.
- If you are pre-baking the crust be sure to weigh it down while baking. Once weighed down, bake for 15 minutes, on the bottom third of the oven, then reduce temperature to 350°F and continue baking until golden brown about another 5-10 minutes.