Baked Press-in Crust
This baked press-in crust is a game-changer for quick and easy desserts. With no rolling required, this simple crust recipe allows you to press the dough directly into the pan, making it a breeze to prepare. Perfectly buttery and golden, it serves as the ideal base for any filling—whether you’re craving a creamy custard, seasonal fruit, or a rich chocolate filling. With just a few common ingredients, you can have this versatile crust ready in about an hour.
Total Time: 1 hr
Yield: 1 9- x 13-inch crust
Ingredients
2 1/2 sticks cold unsalted butter, cut into cubes
1/4 cup plus 2 tablespoons light brown sugar
1/4 cup plus 2 tablespoons granulated sugar
2 1/2 cups all-purpose flour sifted with 1/2 teaspoon kosher salt
Directions
In the bowl of a stand mixer fitted with the paddle, cream the butter with the sugars at medium speed for 2 minutes.
With the mixer at low speed, beat in the sifted flour-and-salt mixture.
Preheat the oven to 350°F. Line a 9- x 13-inch baking pan with parchment paper, allowing 2 inches of overhang on the two 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.
Bake the crust for 30 to 35 minutes, until golden brown; halfway through baking, use the back 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.
For a no-fuss dessert base that’s both quick and delicious, this baked press-in crust is a fantastic option. Whether you’re an experienced baker or just starting, this easy recipe is perfect. Enjoy this shortcut to baking bliss!
