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Shortbread Cookie Crust

in Diana's Recipe Book

Average Rating: 
(total ratings: 3)
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Servings: Makes: 1 9-inch single crust
Make this delicious buttery shortbread crust for your favorite cheesecake, pie or tart.

1/2 cup (1 stick or 4 ounces) unsalted butter, at room temperature
1/4 cup granulated sugar
1/2 cup all-purpose flour
1/2 cup finely ground shortbread cookies

Using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes. Add flour and ground shortbread cookies to the mixture and blend for 3-4 seconds until fully incorporated. Press the mixture evenly into the bottom of a 9-10-inch pie, tart, or springform pan. Bake the crust at 350° F for 20-25 minutes, or until golden brown. Allow the crust to cool completely, and fill with your favorite pie, tart, or cheesecake filling, and bake according to your recipe instructions. Crust can be frozen for up to 1 month.

Makes: One 9-inch single crust.

Unbaked Pastry:
Prepare regular pastry or crumb crust. Fit into pie pans. Generously prick pastry that will be baked unfilled. Stack pie pans with a double layer of freezer paper between them.
Or, store flat rounds of pastry on foil-covered cardboard separated by two layers of freezer paper. Overwrap with freezer bags or heavy-duty aluminum foil, seal and freeze. Bake when pie shell is still frozen at 475 degrees F until light brown. Or, fill and bake as per recipe. Length of freezer storage: 6 to 8 weeks.

Baked Pastry:
Prepare and bake pastry as usual. Cool, package and freeze. Thaw in wrapping at room temperature. Length of freezer storage: 2 to 3 months.

Defrost unbaked pastry in refrigerator, then bring to room temperature before handling.

Source: DianasDesserts.com
Date: September 16, 2002


Reviewer: melanie

Reviewer: Flo
very tasty and so good

Reviewer: Ron
I followed the recipe exactly, and it was kind of a disaster! There is just too much butter in it. I had my suspicions when I was "pressing" the mixture into the pie plate. It's the texture of a loose cookie dough, so you can't really do that. But I fLoured up my hands and did as directed. Since the mixture was so soft, I put it in the fridge to firm up a little before putting it in the oven. When I baked it at 350º for 20 minutes, the whole mixture slumped into the bottom of the pan and puffed up to fill the whole plate. It then collapsed, melted, and started boiling! So maybe it will be tasty, maybe it will even firm up enough to support a piece of pie...but it's basically a big, thick cookie in the bottom of the plate, not anything one would recognize as a "pie crust." I've made many recipes I found on the Internet, but this is, without exaggeration, the one that's been least successful. Back to the test kitchen with this one.


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