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Press-In Shortbread Pie Crust

Recipe Summary

Yield: Makes one 9-inch crust

Ingredients

Ingredient Checklist

2 ounces (4 tablespoons) unsalted butter, softened

3 tablespoons sugar

1 large egg yolk

1 cup all-purpose flour

1 teaspoon coarse salt

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Press-In Shortbread Pie Crust

Recipe Summary

Yield: Makes one 9-inch crust

Press-In Shortbread Pie Crust

Press-In Shortbread Pie Crust

Press-In Shortbread Pie Crust

Recipe Summary

Yield: Makes one 9-inch crust

Recipe Summary

Yield: Makes one 9-inch crust

Yield: Makes one 9-inch crust

Makes one 9-inch crust

Ingredients

Ingredients

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

Directions

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).

Reviews (9)

Add Rating & Review

227 Ratings

5 star values:

                                  22

4 star values:

                                  42

3 star values:

                                  91

2 star values:

                                  59

1 star values:

                                  13

Reviews (9)

Add Rating & Review

227 Ratings

5 star values:

                                  22

4 star values:

                                  42

3 star values:

                                  91

2 star values:

                                  59

1 star values:

                                  13

Add Rating & Review

227 Ratings

5 star values:

                                  22

4 star values:

                                  42

3 star values:

                                  91

2 star values:

                                  59

1 star values:

                                  13

227 Ratings

5 star values:

                                  22

4 star values:

                                  42

3 star values:

                                  91

2 star values:

                                  59

1 star values:

                                  13

227 Ratings

5 star values:

                                  22

4 star values:

                                  42

3 star values:

                                  91

2 star values:

                                  59

1 star values:

                                  13
  • 5 star values:
  • 22
  • 4 star values:
  • 42
  • 3 star values:
  • 91
  • 2 star values:
  • 59
  • 1 star values:
  • 13

Martha Stewart Member

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!

Martha Stewart Member

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.

Martha Stewart Member

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.

Martha Stewart Member

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.

Martha Stewart Member

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.

Martha Stewart Member

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.

Martha Stewart Member

Rating: Unrated

10/24/2010

                I made this last year for THanksgiving

Martha Stewart Member

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

Martha Stewart Member

Rating: Unrated

11/27/2009

                Tasted salty.  Did not bake before adding pie filling - turned out fine.

Martha Stewart Member

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: 2 stars

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: 4 stars

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.

Rating: Unrated

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: 3 stars

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.

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.

All Reviews for Press-In Shortbread Pie Crust

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Press-In Shortbread Pie Crust

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest