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Shortbread Cookie Pie Crust



1 ¾ cups flour

⅓ cup confectioner’s sugar

2 tablespoons sugar, organic, natural

½ teaspoon salt

1 ¼ sticks unsalted butter, cut into 12 tablespoons

1 large egg yolk

1 tablespoon heavy cream

1 teaspoon vanilla



Take cold butter, and let sit at room temperature for 10 minutes to take the chill out.


Place flour, confectioner’s sugar, sugar, salt and butter in a large bowl of a food processor. Pulse to break up the butter.


Add the egg yolk to the mixture, pulse until all is just incorporated and the dough just comes together. Do not over process.


Bring the dough together into a ball with your hands, then wrap in a large sheet of waxed paper.


Flatten slightly and chill for 30 minutes. This is enough time to relax the dough slightly. Take dough and pat it into the pie tin, or 6 small tart shells about 1/4″ thick. Refrigerate immediately on a rimmed baking tray*.


When very cold, about 1 hour – preheat the oven to 350 degrees. Prick the bottom of dough well with a fork (so the dough does not collapse). Pre-Bake about 10 minutes, until dry, but not colored.


Remove from oven, add selected filling, and bake as directed.
* Can freeze the dough in the pans at this point for 15 minutes.

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