Press-In Shortbread Pie Crust
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Martha Stewart Living, November 2009
- Yield Makes one 9-inch crust
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Ingredients
- 2 ounces (4 tablespoons) unsalted butter, softened
- 3 tablespoons sugar
- 1 large egg yolk
- 1 cup all-purpose flour
- 1 teaspoon coarse salt
Directions
- 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.
- Bake, rotating halfway through, just until crust turns golden brown, 20 to 22 minutes. Let cool in dish on a wire rack.
- Make filling (see our Easy Pumpkin Pie recipe).
Easy to make and absolutely delicious! I didn't pre-bake the crust before cooking, and it turned out perfect.
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.
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.
I made this last year for THanksgiving
Every one loved the pumpkin pie with the short bread crust. I will use it from now on. Sherri Nelson
Tasted salty. Did not bake before adding pie filling - turned out fine.