Shortbread Crust Recipes

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.

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.

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.

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).

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.

Steps:

• To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Remove from heat; cool.
• In large bowl, beat butter and sugar with electric mixer on medium speed until fluffy. Gradually add flour, beating just until blended. Stir in toasted pecans and vanilla.
• Divide dough in half; shape each portion into 2 (1 1/4-inch-thick) logs (about 12 inches long). Wrap in cooking parchment paper; refrigerate 1 hour or until firm.
• Heat oven to 325°F. Line cookie sheets with cooking parchment paper. Unwrap dough; cut into 1/4-inch slices. On cookie sheets, place slices 1/2 inch apart.
• Bake 18 to 20 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks.