Simple and easy shortbread crust you'll love. Especially wonderful if your planning to make a peach pie.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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

348 calories; 23.3 g total fat; 61 mg cholesterol; 179 mg sodium. 31.7 g carbohydrates; 3.5 g protein; Full Nutrition

Reviews (109)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/07/2003
We have updated this recipe due to a typo. The amount of baking powder has been reduced to 1/4 teaspoon. Read More
(140)

Most helpful critical review

Rating: 3 stars
03/10/2012
I made this and left out the baking powder because I was afraid it would puff up too much. Even without the baking powder, the crust was so thick that there was no longer space in my 9 inch pie plate for the pie filling and I had to use a different recipe. Sprinkled it with cinnamon sugar, cut it into wedges, and called it shortbread cookies instead. Tasted good, but was impractical as a pie crust. I think it would work nicely as a crust if you cut the recipe down by a third. Read More
(14)
127 Ratings
  • 5 star values: 97
  • 4 star values: 20
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
06/07/2003
We have updated this recipe due to a typo. The amount of baking powder has been reduced to 1/4 teaspoon. Read More
(140)
Rating: 5 stars
06/07/2003
We have updated this recipe due to a typo. The amount of baking powder has been reduced to 1/4 teaspoon. Read More
(140)
Rating: 5 stars
07/07/2004
Delicious shortbread crust. A few comments, though: 1) yields 2 pies, or one double crust; 2) I think baking powder may be omitted, since the shortbread rises very high and 3) may add 1/2 to 1 tsp salt, to make it even more shortbready. Read More
(101)
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Rating: 5 stars
07/25/2004
Quick and easy to make crust. I refrigerated the dough for a half hour before baking, pricked the crust on the bottom to keep it from "poofing" up too much, and added 1 tsp. of vanilla for flavour. Quick, easy and delicious. I agree with the previous review; it yields two crusts. Great with the Fresh Strawberry Pie I. Read More
(88)
Rating: 5 stars
04/15/2008
This recipe provides more dough than will fit into a 9-in pie plate. It would probably work better in a 9x13. I had to cook 7 minutes longer than indicated to get it done & a couple of times had to take it out of the oven to pat down & reshape the rising dough so it would leave room in the dish for my pie filling. It was worth the effort though & went nicely with my key lime pie. Read More
(35)
Rating: 5 stars
07/21/2003
What a simple recipie for crust. Excellent tasting I could just eat the crust alone. Also the fat calories are not the high. Read More
(32)
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Rating: 5 stars
02/23/2006
Very tasty. My supermarket doesn't carry the premade shortbread crusts anymore so I thought I'd try this one. I also added a capful of vanilla to the batter and refrigerated the pie crust for about 1/2 hour prior to baking. I found baking time is more like 15-20 minutes. This crust is great with strawberry pie recipes from this site. Read More
(27)
Rating: 5 stars
01/10/2012
Excellent. I used it for a lemon meringue. If you wanted a nice thick crust this portion makes one thick, delicious crust. Or two thinner crusts. I placed it into my pie pan, put saran wrap over it and then pressed it using another pie pan. The crust came up over all the sides and made this awesome thick crust with a very thick and pretty border. Did I mention it was delicious? Read More
(24)
Rating: 5 stars
05/24/2010
I made it into little mini fruit tarts. Excellent shortbread crust. I stuck the tarts in the freezer for about 10-15 minutes before baking so they wouldn't rise. Very flaky buttery crust. Works perfectly. Read More
(18)
Rating: 5 stars
07/06/2004
I thought this recipe was delicious. The first time I made it I filled the crust with fresh strawberries and the second I used dulce de leche ice cream. Delicious! Read More
(15)
Rating: 3 stars
03/10/2012
I made this and left out the baking powder because I was afraid it would puff up too much. Even without the baking powder, the crust was so thick that there was no longer space in my 9 inch pie plate for the pie filling and I had to use a different recipe. Sprinkled it with cinnamon sugar, cut it into wedges, and called it shortbread cookies instead. Tasted good, but was impractical as a pie crust. I think it would work nicely as a crust if you cut the recipe down by a third. Read More
(14)