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Shortbread Crust

Simple and easy shortbread crust you'll love. Especially wonderful if your planning to make a peach pie.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 people

Equipment

  • 1 Large Mixing Bowl
  • 1 Electric Mixer (Stand or Hand Mixer)
  • 1 9-inch Pie plate
  • 1 Measuring Cups and Spoons
  • 1 Oven

Ingredients
  

Main

  • 1 cup butter
  • ½ cup confectioners' sugar
  • 2 cups all-purpose flour
  • ¼ teaspoon baking powder

Instructions
 

  • 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.

Notes

For a truly superior shortbread crust, always use high-quality, unsalted butter. Ensure it's at a true room temperature for optimal creaming. Avoid overmixing once the flour is added; overworking the gluten will result in a tough crust, not the desired tender, crumbly texture. If you have time, chilling the patted-out crust for 15-20 minutes before baking can help prevent shrinkage and maintain its shape. For an extra layer of flavor, consider adding a pinch of salt or a touch of vanilla extract to the butter mixture, especially if it's for a non-fruit filling. Keep a close eye on the crust during the last few minutes of baking to achieve that perfect light golden-brown edge without burning.