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Press-In Shortbread Pie Crust

Use this recipe as a crust for our Easy Pumpkin Pie.

  • yield: Makes one 9-inch crust




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


  1. Step 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. Step 2

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

  3. Step 3

    Make filling (see our Easy Pumpkin Pie recipe).

Martha Stewart Living, November 2009

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Reviews (8)

  • RubyPaintbrush 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.