Shortbread Crust

Shortbread Crust

96
Silly Rabbit 0

"Simple and easy shortbread crust you'll love. Especially wonderful if your planning to make a peach pie."
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Ingredients

30 m servings 348 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 23.3 g
  • 36%
  • Carbs:
  • 31.7g
  • 10%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 179 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 350 degrees F (175 degrees C).
  2. 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.
  3. Bake in preheated oven for 12 to 15 minutes, or until edges are lightly browned.

Reviews

96
  1. 110 Ratings

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Most helpful positive review

We have updated this recipe due to a typo. The amount of baking powder has been reduced to 1/4 teaspoon.

Most helpful critical review

I made this and left out the baking powder because I was afraid it would puff up too much. Even without the baking powder, the crust was so thick that there was no longer space in my 9 inch pie...

We have updated this recipe due to a typo. The amount of baking powder has been reduced to 1/4 teaspoon.

Delicious shortbread crust. A few comments, though: 1) yields 2 pies, or one double crust; 2) I think baking powder may be omitted, since the shortbread rises very high and 3) may add 1/2 to 1 t...

Quick and easy to make crust. I refrigerated the dough for a half hour before baking, pricked the crust on the bottom to keep it from "poofing" up too much, and added 1 tsp. of vanilla for flav...

This recipe provides more dough than will fit into a 9-in pie plate. It would probably work better in a 9x13. I had to cook 7 minutes longer than indicated to get it done & a couple of times h...

What a simple recipie for crust. Excellent tasting, I could just eat the crust alone. Also the fat calories are not the high.

Very tasty. My supermarket doesn't carry the premade shortbread crusts anymore so I thought I'd try this one. I also added a capful of vanilla to the batter and refrigerated the pie crust for ab...

I thought this recipe was delicious. The first time I made it I filled the crust with fresh strawberries, and the second I used dulce de leche ice cream. Delicious!

This was the best shortbread crust I've ever had. I definitely could have eaten it by itself!

Excellent. I used it for a lemon meringue. If you wanted a nice thick crust this portion makes one thick, delicious crust. Or two thinner crusts. I placed it into my pie pan, put saran wrap ove...