Shortbread Pie Crust – You’ve gotta try this!

At my office the other morning, one of my co-workers brought in an apple pie made with 
a shortbread crust his mother’s recipe.  I have never had such a great pie.  The buttery, flaky, thick cookie like crust has won me over.
Now, I am not a fan of plain shortbread cookies. And yet, when paired with the spiced fruit of apple and I am thinking pumpkin for Thanksgiving, I think it will steal the show. 
Once I make it, I’ll post the picture.  Since Thanksgiving is sneaking up quickly, I felt the need to share this recipe so you can too experiment.
(Please close your calorie counter otherwise you will not make this recipe.)
Original Recipe Yield 3 – 9 inch pie crusts


  • 3 cups butter, softened
  • 5/8 cup light brown sugar
  • 5/8 cup confectioners’ sugar
  • 4 1/2 cups all-purpose flour
  • Pie filling of your choice

You will want to prepare the pie filling on the the stovetop so that it will cook with the short baking time of the shortbread.   One crust on the bottom, filling, crust on top. Bake.

I am thinking this is a winner.  Bake in a tart pan or pan you can remove the pie easily. 


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. 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.
  3. Bake for 15 minutes, or until lightly brown around the edges.
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