Shortbread Pie Crust

Shortbread Pie Crust

19
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"A great pie crust for any recipe that calls for shortbread crust."
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Ingredients

2 h 30 m servings 323 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 23.2 g
  • 36%
  • Carbs:
  • 26.6g
  • 9%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 166 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. 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.
  3. Bake for 15 minutes, or until lightly brown around the edges.

Reviews

19
  1. 26 Ratings

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Most helpful positive review

A very good recipe, but also a very large recipe. I also recommend the use of pie weights during cooking. The dough is very rich and tends to gather in the bottom of the pie plate. Otherwis...

Most helpful critical review

The taste was fine and added to the overall appeal, but it runs to the bottom of the pan while baking. A better choice would be for a flat bottom 9x13 crust, but not a pie pan where it needs to ...

A very good recipe, but also a very large recipe. I also recommend the use of pie weights during cooking. The dough is very rich and tends to gather in the bottom of the pie plate. Otherwis...

An easy and great tasting crust. Worked really well with pumpkin pie. But cover the edges as they do brown a bit to much.

Fantastic recipe!

The taste was fine and added to the overall appeal, but it runs to the bottom of the pan while baking. A better choice would be for a flat bottom 9x13 crust, but not a pie pan where it needs to ...

I used this recipe with the sour cream cheese cake recipe and oooh la la! yummie! I will definately make this one again!

This was delicious with double layer pumpkin cheesecake. However, use only 1/2 of this recipe in a 10" spring pan.

I thought it seemed like a lot of ingredients for one pie but I made it anyway. I have tons of dough left. Will use for Thanksgiving though. The crust was fantastic. (the dough tasted good to...

I used this crust with the 'Cool 'n Easy Pie' recipe found here- delicious!! ( I used lime jello instead of strawberry). This crust is fantastic and would go well with many different pies :-)

very good made with blueberry pie. the sides sunk down though. i think i needed to weight it.