Shortbread Crust

1/2 ed the recipe and pressed it in the bottom of a 10″ spring form pan. Added a touch of vanilla and lemon extracts. The dough was really easy to work with if you just used your fingertips to spread it around. Baked 13 minutes.

Made exactly like stated. I am going to use it for a strawberry rhubarb custard.

Great recipe for a fruit tart crust! I halved the recipe, omitted the baking powder, and pressed the dough into the bottom of a 9” springform pan, baking it for 20 minutes. After it cooled, I removed the base from the pan, filled the crust with some sweetened mascarpone cheese, and piled it high with glazed berries, kiwis, and star fruit. The perfect base for my annual summer fruit tart!

I doubled this super simple recipe to make a 9 x 13 crust for Key Lime Pie & it turned out beautifully, with enough left over to make a lg shortbread cookie. Yummy!!

I used this to make strawberry shortcake. Like some of the reccomendations, I refrigerated the dough for 1/2 hour and shaped 2 disks and baked them with parchment paper on a cookie sheet. I added less baking powder and 1/2 teaspoon of vanilla extract.Next time, I will double the recipe to make mini disks to layer the strawberries and whipped cream for individual servings. Decondent scrumptious shortbread better than the biscuit versions I have made!

This crust is great. I have used this recipe several times so far. It has become my go to recipe for pie crusts. The people that say theirs turned out more like a cookie, it was deep enough to add the filling, and more specifically the picture that is mostly shown whenever I look up this recipe, all forgot to bake it with a foil or parchment liners, and something to keep it weighed down like beans, rice, or pie weights. Skipping that step is the only reason they turned out like that. If you are not a pie baker and do know know anyone that makes their own you probably would have no idea because this recipe does not specify that step.

This is excellent. I used regular sugar and added a ‘touch’ of vanilla for a peach cobbler crust. Beautiful! Thank you for the recipe.

I made it but it was too small so I had to use it for muffin tin only 6

I only wanted to make one 9 inch pie crust. So I just have to everything. I wish I would’ve read all the comments especially the one about refrigerating it a little while before baking. I did put that more than what I wanted and the edges didn’t stay up where I had them. All in all very good recipe and will make again with a few alterations at my own

I used this for a strawberry pie. Other than halving the recipe for the bottom of a 9-inch pie, the only thing I changed was to add a 1/2 t of vanilla. This is the way to go for those who don’t like traditional crust.

I’ve used this crust when making lemon meringue pies because it’s a good sturdy crust and it soaks up any juice from the pie and it tastes great.

Fantastic tasty crust. I made 2 pies. The crust was tasty enough to eat alone. I liked the crust better than the pie filling! Would be a great crust for buttertart squares.

This crust is the best! I will never buy the pre-made again!

I have been looking for a crust to use for my lemon merinuge pie. This turned out so good. I used it in a 9 x 19 pan and I had a little extra. I like that it was thicker so it was not soggy. Next time I will add some almonds to the crust.

An excellent easy recipe, i read the reviews before me, & i was using a 9″ dish, so I halved the ingredients and added just a tiiiiny bit of baking powder & a cup full of vanilla extract, i had no confectioners sugar so i used regular sugar instead as someone commented that she did it by mistake and it turned out right, it took around 20-25 min in the oven , i would definitely do this again…. i only gave it 4 stars cuz i felt it was still missing flavor… could be the sugars fault

This was excellent! I make shortbread cookies & never requires baking powder so I didn’t use any….This was excellent. I used this recipe in a 13 x 9″ pan & no I DIDN’T double recipe. Look at thickness of crust! It would make 2 – 9″ shells or the size you are seeing in photo. PS: the top was a recipe from this sight…. http://allrecipes.com/recipe/12241/lemon-pie-ii/ Both were excellent!

This was divine! Buttery, flaky, just the right amount of sweetness. Don’t change anything. It fit my 11 inch tart pan perfectly. I’ll use this for pie crusts, tart shells, cookies and bars. I did refrigerate the dough, but it probably wasn’t necessary. It takes a bit of time to press perfectly evenly, but totally worth it. I pricked it all over. It came out beautiful. Oh, I also covered the edges with foil before baking since some of the photos looked a bit brown.

love this recipe!!!!! I use it for all my pies. I even make extra and freeze it for future use. It’s light enough to be a crust, yet tastes like a shortbread cookie, but without too much sweetness.

Goes great with the easy sour cream cheese cake by SBDEVENEY.

Very simple and fairly labor-free. As others have stated, it makes too much crust for a 9-inch pie, so I ended up with about a 1/3 leftover. Not enough for two pies, unfortunately. I thought about saving the leftovers for cookies, but in the end I was too lazy and threw it away – which is not something I do normally.

I loved this recipe. I didn’t change anything, but since I was using it for a no bake pie, I left it in the oven for about another half hour to make sure it was completely baked. Let it cool completely before using. Delicious!