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Press-In Shortbread Pie Crust

Because the dough isn't rolled out, you don't need a rolling pin -- just a mixing bowl and a spoon. The finished crust is crisp, cookielike, and sophisticated. Use this recipe as a crust for our Easy Pumpkin Pie.

  • Yield: Makes one 9-inch crust
Press-In Shortbread Pie Crust

Source: Martha Stewart Living, November 2009


  • 2 ounces (4 tablespoons) unsalted butter, softened
  • 3 tablespoons sugar
  • 1 large egg yolk
  • 1 cup all-purpose flour
  • 1 teaspoon coarse salt


  1. Stir together butter and sugar in a medium bowl. Stir in yolk. Add flour and salt, and stir until mixture is dry and crumbly. Press dough into bottom and up sides of a 9-inch pie dish. Freeze until firm, about 20 minutes. Meanwhile, preheat oven to 375 degrees.

  2. Bake, rotating halfway through, just until crust turns golden brown, 20 to 22 minutes. Let cool in dish on a wire rack.

  3. Make filling (see our Easy Pumpkin Pie recipe).

Reviews (9)

  • qixlo 28 Dec, 2014

    Waaaaaay too salty. I had a feeling that one whole teaspoon would be a bit too forward, but the reality was worse than expected. Cut it down to a scant pinch, maybe 1/4 teaspoon. That said, I like press-in crusts so I'm keeping this (modified version) in my repertoire!

  • decor8withstyle 28 Nov, 2013

    The crust is great tasting though I did find it a little hard to put a fork through once baked. I decreased the cooking time to 11 mins and instead of 1 cup of flour I used 3/4 c. flour and 1/4 c. corn starch and instead of 3 T. of white sugar I used 1 1/2 T. sugar and 1 1/2 T. powdered sugar. This made the crust a little lighter and it was very easy to cut up once baked. Everyone raved how much they liked the shortbread flavor instead of a traditional crust. I use this recipe all the time now.

  • eseimetz 10 Nov, 2013

    I love salt, and generally add extra to baking recipes, but this recipe is way too salty. I'd even take it out if you are using salted butter.

  • J3ANA 2 Jun, 2012

    Easy to make and absolutely delicious! I didn't pre-bake the crust before cooking, and it turned out perfect.

  • Oregonianmom 26 Nov, 2011

    This was very easy to make but wasn't exactly what I was hoping for. It baked to a very hard shell without any softness that you would expect from a shortbread. Maybe not baking it before filling would help remedy the hardness of it? Also, I would suggest omitting the salt as it was too noticeable to me.

  • SandS 10 Nov, 2010

    I love this easy to make crust. The first time I made it I used salted butter and omitted the teaspoon coarse salt and it tasted wonderful. I also pre-bake it for only 10-12 minutes. It comes out perfect every time and is my favorite pie crust.

  • marjkapsis 24 Oct, 2010

    I made this last year for THanksgiving

  • sherrinelson 28 Nov, 2009

    Every one loved the pumpkin pie with the short bread crust. I will use it from now on. Sherri Nelson

  • awig 27 Nov, 2009

    Tasted salty. Did not bake before adding pie filling - turned out fine.

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