Rating: 3 stars
227 Ratings
  • 5 star values: 22
  • 4 star values: 42
  • 3 star values: 91
  • 2 star values: 59
  • 1 star values: 13

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.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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).

Reviews (9)

227 Ratings
  • 5 star values: 22
  • 4 star values: 42
  • 3 star values: 91
  • 2 star values: 59
  • 1 star values: 13
Rating: 2 stars
12/28/2014
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!
Rating: 4 stars
11/28/2013
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.
Rating: Unrated
11/10/2013
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.
Advertisement
Rating: Unrated
06/02/2012
Easy to make and absolutely delicious! I didn't pre-bake the crust before cooking, and it turned out perfect.
Rating: 3 stars
11/26/2011
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.
Rating: Unrated
11/10/2010
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.
Advertisement
Rating: Unrated
10/24/2010
I made this last year for THanksgiving
Rating: Unrated
11/28/2009
Every one loved the pumpkin pie with the short bread crust. I will use it from now on. Sherri Nelson
Rating: Unrated
11/27/2009
Tasted salty. Did not bake before adding pie filling - turned out fine.