Shortbread Pie Crust
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
- 130 grams (1 cup) all purpose flour, sifted
- 1/8 teaspoon salt
- 35 grams (1/3 cup) icing sugar
- 113 grams (1/2 cup) cold* unsalted butter, cut into small chunks
*Note: It is critical for the success of the shortbread pie crust that the butter be very cold.
Directions
- Heat oven to 425° F.
- Lightly butter a 9" pie plate.
- Place the flour, sugar and salt in a food processor and combine.
- Add the cold butter and pulse the food processor until the pastry form clumps.
- Transfer the pastry to your pie plate. Using the tips of your fingers and the back of a spoon evenly press the pastry over the bottom and sides of the plate.
- Using a fork, pierce the bottom of the pastry crust.
- Cover the pie plate with aluminum foil and place in the freezer for 30 minutes.
- Remove from freezer, remove and discard the aluminum foil. Place the pie plate on a baking sheet. Place in on a middle rack and bake for 10 minutes. Inspect the pie crust, it should be a golden brown, if not continue to bake for 2 minute periods until the pie crust is a golden brown.
- Remove from oven, place on a wire rack and allow to cool before adding a filling**.
**Note: You can cover the pie plate and store in your refrigerator for a couple of days before adding the filling.