SHORTBREAD CRUST
Simple and easy shortbread crust you'll love. Especially wonderful if your planning to make a peach pie.
Provided by Silly Rabbit
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Bake in preheated oven for 12 to 15 minutes, or until edges are lightly browned.
Nutrition Facts : Calories 347.8 calories, Carbohydrate 31.7 g, Cholesterol 61 mg, Fat 23.3 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 14.6 g, Sodium 179.4 mg, Sugar 7.8 g
SHORTBREAD CRUST
From Company's Coming cookbook.I made this for a Peach pie I made and it turned out great, just like shorthbread, and by coating the shell with egg yolk before baking stops the filling from soaking in,
Provided by Dorel
Categories Dessert
Time 25m
Yield 1 pie shell
Number Of Ingredients 4
Steps:
- Mix all ingredients together until crumbly.
- Press into bottom and sides of 9 inch pie plate, Brush with egg yolk.
- Bake in 350°F (180°C) oven about 15 minutes until lightly browned.
- Cool and fill.
SHORTBREAD PIE CRUST
A great pie crust for any recipe that calls for shortbread crust.
Provided by JUDYDOTCOM
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 2h30m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- 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.
- Bake for 15 minutes, or until lightly brown around the edges.
Nutrition Facts : Calories 322.7 calories, Carbohydrate 26.6 g, Cholesterol 61 mg, Fat 23.2 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 14.6 g, Sodium 165.5 mg, Sugar 8.7 g
SHORTBREAD PIE CRUST
Make and share this Shortbread Pie Crust recipe from Food.com.
Provided by pink cook
Categories Tarts
Time 2h45m
Yield 1 pie
Number Of Ingredients 4
Steps:
- In a bowl, combine the butter and sugar and blend to make a paste.
- Add the yolk and blend thoroughly. Add the flour and using your fingers, blend to make a crumbly dough, being careful not to overwork.
- Pat firmly into a 9-inch pie pan and let rest in the refrigerator at least 2 hours or overnight.
- Remove from the refrigerator and prick the bottom of the crust with the tines of a fork. Place a sheet of parchment or foil in the pie tin and fill with pie weights or dried beans.
- Bake the crust in a pre-heated 400ºF. oven for 10 minutes. Remove the pie weights and foil and bake for another 5 minutes or until light golden brown.
Nutrition Facts : Calories 1529.7, Fat 86.7, SaturatedFat 52.9, Cholesterol 423.5, Sodium 22.2, Carbohydrate 169.9, Fiber 4.2, Sugar 50.5, Protein 19.7
PECAN SHORTBREAD COOKIE PIE CRUST
Make and share this Pecan Shortbread Cookie Pie Crust recipe from Food.com.
Provided by Bobbie
Categories Dessert
Time 25m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 350.
- Process cookies into crumbs in a food prcessor or crush in a heavy plastic bag with a rolling pin.
- Add melted butter and mix until combined.
- Press into bottom and sides of a nine-inch pie dish.
- Bake for 10 minutes; it will feel soft, but will firm up as it cools.
- Cool completely before filling with your favorite filling.
PEACH CUSTARD PIE WITH SHORTBREAD CRUST
Make and share this Peach Custard Pie With Shortbread Crust recipe from Food.com.
Provided by Marie
Categories Pie
Time 1h15m
Yield 1 8inch pie
Number Of Ingredients 10
Steps:
- Preheat oven to 425°.
- Mix crust ingredients by hand or in a food processor until they form a ball.
- Pat out evenly into a buttered pie tin and bake for 10 minutes.
- Beat all other ingredients together except peaches.
- Take crust out of oven, arrange the peach slices on the crust and pour the filling over the peaches.
- Do not allow filling to pour over sides of crust.
- Reduce oven temperature to 350°.
- Cover pie with foil and bake for 35 minutes.
- Remove foil and bake for 10 minutes more or until the filling is set.
- The juicier the peaches, the more time the custard needs in the oven.
Nutrition Facts : Calories 2559, Fat 131.8, SaturatedFat 77.6, Cholesterol 1043.5, Sodium 1903, Carbohydrate 316.3, Fiber 9.1, Sugar 176.1, Protein 34.3
PRESS-IN SHORTBREAD PIE CRUST
Because the dough isn't rolled out, you don't need a rolling pin -- just a mixing bowl and a spoon. The finished crust is crisp, cookielike, and sophisticated. Use this recipe as a crust for our Pumpkin Tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch crust
Number Of Ingredients 5
Steps:
- Stir together butter and sugar in a medium bowl. Stir in yolk. Add flour and salt, and stir until mixture is dry and crumbly. Press dough into bottom and up sides of a 9-inch pie dish. Freeze until firm, about 20 minutes. Meanwhile, preheat oven to 375 degrees.
- Bake, rotating halfway through, just until crust turns golden brown, 20 to 22 minutes. Let cool in dish on a wire rack.
- Make filling (see our Easy Pumpkin Pie recipe).
FRESH STRAWBERRY PIE WITH SPECIAL SHORTBREAD CRUST
Most fresh strawberry pies call for a regular pie pastry or a graham cracker crust. This crust is similar to shortbread and complements the fresh strawberries wonderfully! I hope you enjoy it as much as I do! My mom would make this pie every summer, and it was gone before you could blink, it's THAT good!
Provided by MapleLeafLili Hill
Categories Pie
Time 30m
Yield 1 pie
Number Of Ingredients 9
Steps:
- Pre-heat oven to 375.
- Mix together crust ingredients til crumbly, and press into a 10" pie plate with floured fingers.
- Bake empty crust in pre-heated oven for 12-15 minutes, (until very lightly browned on edges).
- Remove from oven and cool completely.
- While the crust is cooling, make the glaze by mixing together the dry ingredients in a pot, then add the boiling water, and cook until the glaze is thickened and clear.
- (I use a whisk and stir constantly) Remove the glaze from heat.
- Add the butter and stir into the glaze until melted.
- Cool the glaze.
- While the glaze is cooling, if your crust is cool enough, add your sliced strawberries to the crust.
- When the glaze is cool, pour it over the sliced strawberries in the pie crust, and chill completely in the fridge until the glaze sets firmly.
Nutrition Facts : Calories 2696.8, Fat 117.7, SaturatedFat 73.2, Cholesterol 305.1, Sodium 1230.6, Carbohydrate 400.9, Fiber 12.7, Sugar 269.9, Protein 23.9
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