Name: Gluten-Free Brown Sugar Shortbread Piecrust
Ingredients: 1.25 cups gluten-free flour baking blend (such as King Arthur Measure for Measure) (about 5 3/4 ounces), plus more for dusting; 3 tablespoons light brown sugar; 0.5 teaspoon kosher salt; 0.5 cup cold unsalted butter (4 ounces), cut into 1/2-inch pieces; 1 tablespoon ice water; Cooking spray

Ingredients

1.25 cups gluten-free flour baking blend (such as King Arthur Measure for Measure) (about 5 3/4 ounces), plus more for dusting
3 tablespoons light brown sugar
0.5 teaspoon kosher salt
0.5 cup cold unsalted butter (4 ounces), cut into 1/2-inch pieces
1 tablespoon ice water
Cooking spray

Steps

Pulse flour, brown sugar, and salt in a food processor until well combined, about 3 pulses. Add butter; pulse until mixture resembles small peas, 10 to 12 pulses. Gradually add 1 tablespoon ice water, pulsing until evenly incorporated, 6 to 8 pulses.
Transfer mixture to a lightly greased (with cooking spray) 9-inch pie plate; using your fingers, distribute crust evenly into bottom and up sides of pan. Using the floured bottom of a metal measuring cup, press crust firmly into bottom and up sides of pan. Freeze, uncovered, until hard, at least 20 minutes or up to 1 day (24 hours).
Preheat oven to 350°F. Bake crust in preheated oven until golden, 22 to 26 minutes. Remove from oven. Let cool completely on a wire rack, about 30 minutes.