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Pistachio-Shortbread Crust


This recipe is the crust for the Apricot Chiffon Pie.

  • Yield: Makes one 9-inch crust

Source: Martha Stewart Living, May 2009


  • 5 ounces shortbread cookies, broken
  • 3 ounces shelled unsalted pistachios (2/3 cup)
  • 1/4 cup sugar
  • 1/2 teaspoon coarse salt
  • 2 ounces (4 tablespoons) unsalted butter, melted


  1. Preheat oven to 350 degrees. Pulse cookies in a food processor until crumbs form. (You should have 1 cup.) Process with pistachios, sugar, and salt, until fine crumbs form. Add butter, and process until mixture holds together.

  2. Press crumb mixture evenly into bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Refrigerate for 15 minutes. Bake until golden brown, 17 to 20 minutes. Transfer to a wire rack, and let cool.

Reviews Add a comment

  • Saralynn35
    12 DEC, 2011
    I actually used splenda instead of sugar and I could not tell a difference. Great way to watch your sugar intake. I used pistachios from ARO Pistachios, Inc. just visit and you'll find some great tasting pistachios made with Himalayan pink salt! The good salt!! try them yourself!!