November 19, 2010

Press-In Shortbread Crust

Thanks, Martha Stewart, for this wonderfully simple pie crust! It can be used for a variety of pies, and its cookie-like texture is a sweet surprise.

5 T. butter, softened (Martha calls for 4, but I found it too dry)
3 T. sugar
1 large egg yolk
1 cup all purpose flour
1 t. coarse salt

Whip together the butter and sugar in a medium bowl, then whip in the yolk. Add the flour and salt and mix again until somewhat dry and crumbly. Press into and up the sides of a 9-inch pie plate and freeze until firm, about 20 minutes (meanwhile, preheat the oven and prepare your pie filling). Pre-bake until golden brown, then allow to cool before adding the filling.

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