SHORTBREAD CRUST
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
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
PRESS-IN SHORTBREAD PIE CRUST
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
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
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
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
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
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
SHORTBREAD PIE CRUST
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
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
PRESS-IN CRUST FOR LEMON CURD TART
This crust requires no rolling; just blend the dough, and press it into the pan. Chill and bake the crust, then fill it to make our Lemon-Curd Tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 4
Steps:
- Pulse flour, butter, sugar, and salt only until moist crumbs form.
- Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up side of pan.
- With a floured dry-measuring cup, press edge of dough firmly against side of pan, pushing down with opposite thumb to level top of crust flush with rim.
- Freeze until firm, 10 to 15 minutes; prick all over with a fork. Bake at 350 degrees.until golden, pressing with a spoon if it puffs up, 25 to 30 minutes; cool completely. Use crust for lemon-curd tart, if desired.
EASY PRESS-IN PIE CRUST
With graham crackers or chocolate or vanilla wafers, some butter, and a bit of salt and sugar, you can make an irresistible homemade piecrust -- no rolling required.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 20m
Yield Makes one 9-inch pie crust
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. In a food processor, pulse cookies until finely ground (you should have about 1 1/2 cups). Add sugar, salt, and butter and pulse until combined.
- Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. (If using a springform pan, press crumbs halfway up sides.) Bake until crust is dry and set, about 12 minutes. Let cool completely in plate on a wire rack before filling.
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