Press-In Shortbread Pie Crust (Martha Stewart Living November 2009)

Saw this simple recipe in the November 2009 issue of Living and thought it’d be perfect for Thanksgiving and holiday pies, like my maple syrup pie.

Ingredients:

  • 2 ounces (4 tbs) butter, softened
  • 3 tbs sugar
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 tsp salt

Directions:

  1. 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 the sides of a 9-inch pie dish.  Freeze until firm, about 20 minutes.  Meanwhile, preheat oven to 375 degrees.
  2. Bake, rotating halfway through, just until crust turns golden, 20-22 minutes.  Let cool in dish on a wire rack.
  3. Fill with chosen filling.
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2 Responses to Press-In Shortbread Pie Crust (Martha Stewart Living November 2009)

  1. rebecca says:

    great tip to freeze it Rebecca

    • Veronique says:

      Great time-saver around the holidays as you could make the crust a few days ahead and freeze it. Thanks for the comment!

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