Description
This easy shortbread cookie pie crust recipe is a versatile and delicious alternative to traditional pastry. Made with simple ingredients, it’s effortlessly pressed into a pie plate, offering a rich, buttery flavor and delightful crumble. It serves as a perfect foundation for various sweet fillings, from creamy chocolate silk to fresh berry pies, elevating any dessert with its sweet, tender texture.
Ingredients
1.5 cups All-Purpose Flour
0.5 cup Granulated Sugar
0.75 cup Cold Unsalted Butter
1 teaspoon Vanilla Extract
0.25 teaspoon Salt
Instructions
- Preheat your oven to 350°F (175°C)
- Combine the flour, sugar, and salt in a large bowl. Whisk these dry ingredients together thoroughly
- Add the cold, cubed butter to the dry mixture. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. Some pea-sized pieces are fine for this shortbread cookie pie crust
- Stir in the vanilla extract
- Press the mixture evenly into a 9-inch pie plate. Use your fingers or the bottom of a glass to create a firm, even shortbread cookie pie crust. Ensure it extends up the sides of the plate
- Bake for 18-22 minutes, or until the edges of your shortbread cookie pie crust are lightly golden brow
- Remove the shortbread cookie pie crust from the oven and let it cool completely on a wire rack before filling. This ensures a sturdy shortbread cookie pie crust
Notes
Always use cold butter to create a flaky, tender crust.
Do not overmix the dough, as overmixing develops gluten and can lead to a tough crust.
Press the crust firmly and evenly into the pie plate for a uniform bake.
If the crust starts to puff up during baking, gently prick it with a fork.
You can lightly grease your pie plate, though shortbread crusts generally release easily.
Cool the crust completely before adding any filling to prevent it from becoming soggy.
To store, cover the baked and cooled crust tightly with plastic wrap; it stays fresh at room temperature for up to 2 days.
For longer storage, freeze the baked crust for up to 1 month, wrapped well in plastic wrap and then aluminum foil. Thaw at room temperature before filling.
If reheating a filled pie with this crust, warm it gently in the oven at 300°F (150°C) until heated through to help maintain its texture.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 13g
- Sodium: 70mg
- Fat: 17g
- Saturated Fat: 11g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: shortbread, pie crust, cookie crust, dessert, easy, buttery, sweet, baking