Best Press In Shortbread Pie Crust Recipes

THE BEST NO BAKE SHORTBREAD CRUST

Steps:

• Place cookies in a large gallon size ziploc bag. Seal all but 1" of the bag (so air can escape) and roll with a rolling pin until the cookies are a fine crumb. You can also use a food processor, if you have one.
• Place cookie crumbs, sugar, and butter in a large bowl and stir with a fork until the mixture looks like wet sand. Place in a 9" pie plate and press until it's very compact.
• Chill crust for 1 hour before filling.
• Note: The crust is perfect no-bake: it's crunchy and slices just fine. If you really want to bake it, you can do so for 8 minutes at 350° and then fill as desired.

SHORTBREAD COOKIE PIE CRUST

Steps:

• In a mixing bowl or food processor, beat the butter until fluffy, and add in the sugar.
• Then, add in the flour and lightly mix with the paddle attachment or your hands. Add in the vanilla extract and baking powder and mix until the mixture is crumbly.
• Roll the dough or press it into a pie dish, up the sides and make a nice crust, and bake in a preheated 350 degree oven for 10 minutes.
• Let the crust cool before adding the filling.
• Proceed with the pie filling instructions for whatever pie you're making.

SHORTBREAD PIE CRUST

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.

SHORTBREAD CRUST

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.

SHORTBREAD CRUST

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.

FRESH STRAWBERRY PIE WITH SPECIAL SHORTBREAD CRUST

Steps:

• Pre-heat oven to 375.
• Mix together crust ingredients til crumbly, and press into a 10" pie plate with floured fingers.
• Bake empty crust in pre-heated oven for 12-15 minutes, (until very lightly browned on edges).
• Remove from oven and cool completely.
• While the crust is cooling, make the glaze by mixing together the dry ingredients in a pot, then add the boiling water, and cook until the glaze is thickened and clear.
• (I use a whisk and stir constantly) Remove the glaze from heat.
• Add the butter and stir into the glaze until melted.
• Cool the glaze.
• While the glaze is cooling, if your crust is cool enough, add your sliced strawberries to the crust.
• When the glaze is cool, pour it over the sliced strawberries in the pie crust, and chill completely in the fridge until the glaze sets firmly.

PIE CRUST

Steps:

• In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.
• Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.