Press In Shortbread Pie Crust Recipes

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NO ROLL PIE CRUST RECIPE | SHORTBREAD PIE CRUST



No Roll Pie Crust Recipe | Shortbread Pie Crust image

This is no roll pie crust recipe the easiest way to make a pie crust from scratch! You mix up the ingredients in a saucepan and then press the dough into a pie pan to make this shortbread pie crust.

Provided by Kit

Categories     Dessert

Time 10m

Number Of Ingredients 5

3/4 cup of Salted Butter (1 1/2 sticks)
1/4 cup Granulated Sugar
1 tablespoon Powdered Sugar
1 3/4 cups All Purpose Flour
and a 9 inch pie pan

Steps:

  • Heat your oven to 350 degrees.
  • Melt the butter in saucepan.
  • Once the butter has melted, remove from heat and add both sugars and stir to combine. Then stir in flour.
  • You may want to let the dough cook for a little bit, but usually I find that it is too hot to handle right away. Press the dough onto the bottom and up the sides of a 9-inch pie pan. I like to prick the bottom of the crust so that it won't bubble up for crack.
  • If using a no-bake pie filling, bake the pie crust for 15 minutes or until lightly browned. If you are making a pie filling that needs to bake, there is no need to pre-cook the pie crust.

SHORTBREAD CRUST



Shortbread Crust image

Simple and easy shortbread crust you'll love. Especially wonderful if your planning to make a peach pie.

Provided by Silly Rabbit

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 30m

Yield 8

Number Of Ingredients 4

1 cup butter
½ cup confectioners' sugar
2 cups all-purpose flour
¼ teaspoon baking powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Stir together flour and baking powder; blend into butter mixture. Pat into a 9 inch pie plate.
  • Bake in preheated oven for 12 to 15 minutes, or until edges are lightly browned.

Nutrition Facts : Calories 347.8 calories, Carbohydrate 31.7 g, Cholesterol 61 mg, Fat 23.3 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 14.6 g, Sodium 179.4 mg, Sugar 7.8 g

SHORTBREAD CRUST



Shortbread Crust image

From Company's Coming cookbook.I made this for a Peach pie I made and it turned out great, just like shorthbread, and by coating the shell with egg yolk before baking stops the filling from soaking in,

Provided by Dorel

Categories     Dessert

Time 25m

Yield 1 pie shell

Number Of Ingredients 4

1 1/2 cups all-purpose flour
2 tablespoons sugar
3/4 cup butter or 3/4 cup margarine
1 egg yolk, for brushing crust

Steps:

  • Mix all ingredients together until crumbly.
  • Press into bottom and sides of 9 inch pie plate, Brush with egg yolk.
  • Bake in 350°F (180°C) oven about 15 minutes until lightly browned.
  • Cool and fill.

SHORTBREAD PIE CRUST



Shortbread Pie Crust image

A great pie crust for any recipe that calls for shortbread crust.

Provided by JUDYDOTCOM

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 2h30m

Yield 24

Number Of Ingredients 4

3 cups butter, softened
⅝ cup light brown sugar
⅝ cup confectioners' sugar
4 ½ cups all-purpose flour

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Using your hands, mix butter, brown sugar, white sugar and flour together in a large bowl. Squeeze and work dough until it holds together. Press into three 9 inch pie pans and chill for 2 hours.
  • Bake for 15 minutes, or until lightly brown around the edges.

Nutrition Facts : Calories 322.7 calories, Carbohydrate 26.6 g, Cholesterol 61 mg, Fat 23.2 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 14.6 g, Sodium 165.5 mg, Sugar 8.7 g

PRESS-IN SHORTBREAD PIE CRUST



Press-In Shortbread Pie Crust image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch crust

Number Of Ingredients 5

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

Steps:

  • 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).

SHORTBREAD CRUST, SABLE BRETON CRUST



Shortbread Crust, Sable Breton Crust image

This is a recipe for a basic shorbread crust that can be used as a crust for pies, cheesecakes, tarts, or cookie bars. This recipe will work in an 8x8" (20x20 cm) or 9x9" (23 x 23 cm) square baking dish, a 9" (23 cm) pie plate, or a spring form pan.

Provided by Bettie

Categories     All Recipes

Time 40m

Number Of Ingredients 10

1 stick (112 gr) unsalted butter, room temperature
1/3 cup (65 gr) granulated sugar
1/2 tsp vanilla extract
pinch of salt
1 cup + 2 TBSP (134 gr) all-purpose flour (*see note for gluten free substitution)
1 1/2 sticks (168 gr) unsalted butter, room temperature
1/2 cup (98 gr) granulated sugar
3/4 tsp vanilla extract
large pinch of salt
1 1/2 cup + 3 TBSP (200 gr) all-purpose flour (*see note for gluten free substitution)

Steps:

  • Preheat the oven to 350 F (177 C). Prepare your pan by lightly oiling or lining with parchment paper.
  • In the bowl or a stand mixer fit with a paddle attachment, or a large bowl with a hand mixer, mix together all of the ingredients at once. The mixture will be very crumbly.
  • Using damp hands, transfer the dough crumbs into the prepared dish and pat down evenly. Use a fork to dock the dough all over.
  • Bake on the middle rack at 350 F (177 C). If the filling will need to be baked, par-bake the crust for 20-23 minutes until the edges are lightly browned. If the filling will not need to be baked, bake for 30-33 minutes until the crust is completely cooked and let cool completely.
  • Use as the crust for lemon bars, cheesecake, ice box pie, fruit bars, etc.

Nutrition Facts : Calories 177 calories

PUMPKIN TART WITH PRESS-IN SHORTBREAD TART SHELL



Pumpkin Tart with Press-In Shortbread Tart Shell image

This satiny pumpkin filling finds a perfect partner in our shortbread crust, which is surprisingly simple to make.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 10-inch tart

Number Of Ingredients 11

1 can (15 ounces) solid-pack pumpkin
1 cup heavy cream
3/4 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
2 large eggs, lightly beaten
Press-In Shortbread Pie Crust
Whipped cream, for serving (optional)

Steps:

  • Preheat oven to 325 degrees. Whisk together pumpkin, heavy cream, sugar, vanilla, salt, cinnamon, ginger, allspice, and eggs in a large bowl. Pour filling into prepared pie crust.
  • Place dish on a rimmed baking sheet. Bake, rotating halfway through, until filling is just set and slightly puffed but still a bit wobbly, 55 to 60 minutes. Transfer to a wire rack, and let cool completely. Refrigerate, uncovered, for at least 6 hours. Serve chilled, topped with whipped cream if desired.

SHORTBREAD PIE CRUST



Shortbread Pie Crust image

Make and share this Shortbread Pie Crust recipe from Food.com.

Provided by pink cook

Categories     Tarts

Time 2h45m

Yield 1 pie

Number Of Ingredients 4

7 tablespoons unsalted butter, cut into pieces, room temperature
1/4 cup sugar
1 large egg yolk
1 1/4 cups all-purpose flour

Steps:

  • In a bowl, combine the butter and sugar and blend to make a paste.
  • Add the yolk and blend thoroughly. Add the flour and using your fingers, blend to make a crumbly dough, being careful not to overwork.
  • Pat firmly into a 9-inch pie pan and let rest in the refrigerator at least 2 hours or overnight.
  • Remove from the refrigerator and prick the bottom of the crust with the tines of a fork. Place a sheet of parchment or foil in the pie tin and fill with pie weights or dried beans.
  • Bake the crust in a pre-heated 400ºF. oven for 10 minutes. Remove the pie weights and foil and bake for another 5 minutes or until light golden brown.

Nutrition Facts : Calories 1529.7, Fat 86.7, SaturatedFat 52.9, Cholesterol 423.5, Sodium 22.2, Carbohydrate 169.9, Fiber 4.2, Sugar 50.5, Protein 19.7

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