Shortbread Crust is made with your hands, not a rolling pin. Pat the dough around the pie plate into a crust. It tastes just like a shortbread cookie. Perfect for cream pies.
EASY SHORTBREAD CRUST
Are you intimidated when it comes to making a homemade pie crust, or are you just looking for an easy pie crust recipe?
I am often told, "I made pie dough one time, and it turned out to be one big mess," so I just keep buying the ready made ones.
I have been making pie dough since I was in Home Economics in high school.
The one thing I remember most that my teacher taught me was if you want to make a good pie crust, "you have to keep making it until you get the hang of it"!
You know the old saying, "Practice makes perfect," well, that's what it takes to make superb pie crust.
In the early '70s, I came across this recipe for Easy Homemade Buttery Shortbread Crust. I don't need a rolling pin for this one, just a fork.
You press the buttery crumbs evenly on the pie plate and bake.
See what I mean so easy!
You press the buttery crumbs evenly on the pie plate and bake.
See what I mean so easy!
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR SOUTHERN SPOONBREAD
Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for the Southern Spoonbread and similar recipe ideas you can have.
Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
TIPS AND TIDBITS TO MAKE THE BEST BUTTERY SHORTBREAD CRUST
Flour. All-purpose flour and gluten-free flour are the only flour to use in this recipe.
Powdered sugar. This is an essential ingredient for a smooth texture shortbread crust. It helps keep the texture from being too crumbly. For a low sugar substitute Swerve Powdered Sugar Sweetener is a great option. For savory pies, powdered sugar can be less or omitted.
Butter. Always use real butter, not margarine or coconut oil. The butter needs to be melted and cool to the touch, not sizzling. The dough must also be cool to the touch before being patted into the pan. Flouring your hands before patting the dough will help release the dough from your hands.
Baking dish. This shortbread recipe can be made in an 8" or 9" pie dish or a springform pan. If using an 8", the crust will be a little thicker, requiring a few more minutes of baking. It can also be made in little tartlets or muffin pans. Always adjust the baking time accordingly.
Dough. Smooth out the dough evenly, making sure there are no thin areas of dough. If you have another pie dish of the same size, gently press one on top of the dough with wax paper between. Chill the dough for 20-30 minutes before baking.
Baking. Bake until the edges are golden brown and the center is soft. Let it cool to room temperature completely before adding the filling.
WHAT YOU NEED TO MAKE HOMEMADE BUTTERY SHORTBREAD CRUST
Butter
Flour
Powdered sugar
HOW TO MAKE BUTTERY SHORTBREAD CRUST
Preheat oven to 325 degrees F.
Mix butter, flour, and powdered sugar in a medium bowl until crumbly.
In an 8-inch or 9-inch pie plate, pat the crumb mixture evenly, being sure to come up the sides to the edge. Crimp the dough with a fork or fingers.
Place in the refrigerator for 30-45 minutes before baking.
For a pre-baked crust, such as an icebox fruit pie, cream pie, or chiffon pie, bake for 25 minutes.
You can cut down on powdered sugar when making a savory pie.
For a pre-baked crust, such as an icebox fruit pie, cream pie, or chiffon pie, bake for 25 minutes.
You can cut down on powdered sugar when making a savory pie.
You can also substitute powdered sugar with Swerve Powdered Sugar.
WHERE YOU WILL SEE THIS RECIPE
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WOW Kay - I'm thrilled to see this recipe and will definitely be trying it soon. My mama was the pie baker in her/our family, but I never learned the knack. I love the idea of not having to roll it too - looks perfect to me. Thanks so much -
ReplyDeleteI think I could make this pie crust. I am one of those who gave up after just a few tries. This pie looks delicious too!
ReplyDeleteKay, you had me at it doesn't have to be rolled out! I will definitely be trying this as that's what I dislike so much about making my own pie crust - rolling it out. Thanks!
ReplyDeleteOh my gosh pie crust is my nemesis! I am a big fan of not having to use a rolling pin with this recipe ;)
ReplyDeleteI am going to have to try this out because I am still searching for an easy pie crust recipe. This looks like something I can handle ;) Thanks for sharing it with us ;)
ReplyDeleteThanks for sharing,This Is what I need to learn.
ReplyDeleteI like the sound of this crust! And it looks so good with the strawberry pie!!
ReplyDeleteK, does this crust prebake well? I'm looking for an easy pie crust that I can prebake that doesn't shrink to an embarrassing mush at the bottom of the pie plate.
ReplyDeleteThis was fabulous! I did a short pre bake and then made blueberry pie and it was wonderful! I'm linking to this recipe on my blog. http://crazymomcreations.blogspot.com/
ReplyDeleteSo glad you stopped by to let me know about your pie. Sounds like you prebaked it jus right!
DeleteI wanted to use this for a peanut butter pie so I halved the butter and added 1/4 cup PB...... it turned out great!
ReplyDeleteWhat a great idea...thanks for stopping by to let me know!
DeleteThis should convert easily to gluten free! This 8s going to be a liifesaver. Oh! Pie! It's been 5 years!
ReplyDeleteI'm one of those people that have been intimidated to try making a pie crust from scratch but I must say, this sounds just to easy to not try. Thanks for sharing ��
ReplyDeleteWhat intrigues me Is Melted Butter Instead of chilled butter....I'm so looking forward to making this
ReplyDeleteYou will be pleasantly pleased :)
DeleteHaven't made it yet but not sure the crust will hold up when serving. Any problems with this?
ReplyDeleteJ Davis
The crust is sturdy and easy to serve. You will be amazed!
DeleteThis can be used to make apple pie?
ReplyDeleteIs the flour all-purpose or self-rising? Does it matter?
ReplyDeleteI would like to use this crust recipe to make a slab pie. My question is, should I double or triple the crust recipe? Thanks.
ReplyDeleteSorry for just now responding. For some reason my comments on the blog went to a spam folder and I am just now seeing them. If you are using a 9x13 baking dish the recipe is fine. But if you are using a 15x10 pan you will need to double the recipe. Hope this helps, and thank you for stopping by CWK.
DeleteI wanted to tell you that this is the best pie crust recipe I have ever made! I made it for Thanksgiving last year and my family is still talking about it! I'm not the best at rolling pie crusts, so when I found this recipe, I had to try it! It really is deceiving though, because, you would never think a recipe so easy could be so amazing! Thank you so much for sharing this foolproof recipe!
ReplyDeleteSo happy you enjoyed it and thank you for stopping by to let me know!
DeleteDo you think this pie crust could be used for homemade pop tarts or baked hand pies?
ReplyDeleteI don't think it would work since you pat into the pie plate.
DeleteCan this be used for pies that are not needed to have prebaked crust
ReplyDeleteNo this recipe is for prebaked pie crust.
DeleteWould you cook this crust 1st to make a pecan pie?? I really love it made with shortbread crust
ReplyDeleteI have never done it that so I can't say one way or the other.
DeleteThat is wonderful...thank you for stopping by to let me know 🎄
ReplyDelete