Preheat the oven to 350°F (177°C). Using an electric hand mixer on medium speed, mix together the butter and sugar in a medium-sized bowl until well blended. Next, add the flour, cornstarch, and salt and mix until combined.
Press the dough firmly into a lightly buttered 5x5-inch baking dish using your fingertips or the back of a spoon.
Place in the oven for 15-18 minutes or until it turns lightly golden. Once done, set aside to cool for 15 minutes before adding the filling or topping.
Notes
Before you start baking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the crust recipe unfolds, ensuring your shortbread crust turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
Use the right size baking dish. We mention it again because it is so important. The success of this recipe depends on using the right size baking dish. We recommend using a 5×5-inch baking dish that has a base area of 25 square inches and holds 22 ounces. The dish we use and love can be found on our store page. You can also use a 4×6-inch baking dish for this mini pie crust recipe. If you would like to double the recipe, use a 6.5×6.5-inch baking dish or a 6×8-inch baking dish.