Shortbread Pie Crust

This is a special treat for bottom-only, baked pie shells, wonderful for use with no-bake or refrigerated fillings. The use of icing sugar makes for an extra smooth texture

  • 1 cup all purpose flour
  • ¼ cup icing sugar
  • ½ cup butter

Preheat oven to 375 F

Using a food processor, pulse together the flour and icing sugar\. Cut in the butter until resembles coarse meal.

Press evenly into a greased tart or spring-form pan, covering the base and creating a small rim along sides. Prick thoroughly with a fork. Bake for 8-10 minutes or until a rich, golden brown.

Yield: 1 crust (9”).

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