Shortbread Crust

Name: Shortbread Crust
Ingredients: 1 1/2 Cup All-Purpose Flour; 1/2 Cup Unsalted Butter - Softened; 1/3 Cup Powdered Sugar; 1 Large Egg Yolk; 1 Tsp Vanilla; 1/4 Tsp Salt; 1-2 Tbsp Cold Water

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Pies Dough

Ingredients

1 1/2 Cups All-Purpose Flour
1/2 Cup Unsalted Butter - Softened
1/3 Cup Powdered Sugar
1 Large Egg Yolk
1 Tsp Vanilla
1/4 Tsp Salt
1-2 Tbsp Cold Water (or Optional)

Directions

Preheat the oven to 350°F (175°C). Lightly grease a 12-cup standard muffin pan or 12 individual tart moulds.
In a large mixing bowl, cream together the softened butter and powdered sugar until smooth and fluffy.
Add the egg yolk and vanilla extract, mixing until fully incorporated.
Gradually add the flour and salt, mixing until a soft dough forms. If the dough seems too dry or crumbly to hold together, add cold water, one teaspoon at a time.
Divide the dough into 12 equal portions. Press each portion evenly into the bottom and up the sides of the prepared muffin cups, creating small tart shells approximately ¼ inch thick.
Refrigerate the prepared tart shells for 15–20 minutes to help prevent shrinking during baking.
Prick the bottoms of the tart shells lightly with a fork. Line each shell with a small piece of parchment paper and fill with baking weights or dried beans.
Bake for 12 minutes, then carefully remove the parchment and weights. Return the shells to the oven for another 5–8 minutes, or until lightly golden around the edges.
Remove the tart shells from the oven and allow them to cool completely in the pan before carefully transferring them to a wire rack.