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Press-In Shortbread Pie Crust

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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 Pumpkin Tart.

Source: Martha Stewart Living, November 2009
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Ingredients

Directions

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Reviews

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How would you rate this recipe?
229
  • Alyssa Vakulchik
    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!
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • J3ANA
    2 JUN, 2012
    Easy to make and absolutely delicious! I didn't pre-bake the crust before cooking, and it turned out perfect.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • marjkapsis
    24 OCT, 2010
    I made this last year for THanksgiving
    Reply
  • sherrinelson2000
    28 NOV, 2009
    Every one loved the pumpkin pie with the short bread crust. I will use it from now on. Sherri Nelson
    Reply
  • awig
    27 NOV, 2009
    Tasted salty. Did not bake before adding pie filling - turned out fine.
    Reply

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