On Thursday, June 20, 2019 at 11:45:21 PM UTC-4, FMurtz wrote:
> My mother used to make very sweet crumbly tart bases with pastry that
> you did not roll, just pressed into tin (think it had lot of butter)( it
> just looked like crumbs but when blind baked it was like a crunchy
> biscuit (cookie)vaguely shortbready, looking for recipe.
> In this day and age it probably has miles to much sugar

This might be too much like regular pie crust:

<https://www.splendidtable.org/recipes/shortcut-piecrust>

This says "shortbread" in the name, which would suggest it's more
crumbly:

<https://www.marthastewart.com/319153/press-in-shortbread-pie-crust>

I'm not much of a baker, but I'd consider both of these sources
reliable.

Cindy Hamilton