Shortbread Pie Crust Recipes

SHORTBREAD CRUST

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.

NO ROLL PIE CRUST RECIPE | SHORTBREAD PIE CRUST

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.

PRESS-IN SHORTBREAD PIE CRUST

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

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.

THE BEST NO BAKE SHORTBREAD CRUST

Steps:

• Place cookies in a large gallon size ziploc bag. Seal all but 1" of the bag (so air can escape) and roll with a rolling pin until the cookies are a fine crumb. You can also use a food processor, if you have one.
• Place cookie crumbs, sugar, and butter in a large bowl and stir with a fork until the mixture looks like wet sand. Place in a 9" pie plate and press until it's very compact.
• Chill crust for 1 hour before filling.
• Note: The crust is perfect no-bake: it's crunchy and slices just fine. If you really want to bake it, you can do so for 8 minutes at 350° and then fill as desired.

SHORTBREAD PIE CRUST

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.

STRAWBERRY SHORTBREAD PIE

Steps:

• In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin powder until dissolved. , Transfer to a small bowl. Chill until partially set. Place strawberries in the crust; pour gelatin mixture over berries. Cover and refrigerate until set.

SHORTBREAD CRUST, SABLE BRETON CRUST

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.

SHORTBREAD PIE CRUST

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.