9" Pie Crust
Loraine has a weak spot when it comes to shortbread cookies. So, after some trial and error we created a shortbread pie crust that is simple to make and adds to the decadence of almost any pie. We used it as the pie crust for our Chocolate French Silk Pie.
The most difficult part is pressing the pastry into the bottom and sides of the pie dish so that it ends up with an even thickness.
Ingredients
*Note: It is critical for the success of the shortbread pie crust that the butter be very cold.
Directions
**Note: You can cover the pie plate and store in your refrigerator for a couple of days before adding the filling.