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    You are in: Home / Recipes / Shortbread Pie Crust Recipe
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    Shortbread Pie Crust

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    2 hrs 30 mins

    15 mins

    pink cook's Note:

    Recipe courtesy Chef Emeril Lagasse, 2002 - Posted here in request of gypsygal.

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    Ingredients:

    Yield:

    pie

    Units: US | Metric

    Directions:

    1. 1
      In a bowl, combine the butter and sugar and blend to make a paste.
    2. 2
      Add the yolk and blend thoroughly. Add the flour and using your fingers, blend to make a crumbly dough, being careful not to overwork.
    3. 3
      Pat firmly into a 9-inch pie pan and let rest in the refrigerator at least 2 hours or overnight.
    4. 4
      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.
    5. 5
      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.

    Ratings & Reviews:

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    Nutritional Facts for Shortbread Pie Crust

    Serving Size: 1 (322 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1529.6
     
    Calories from Fat 780
    50%
    Total Fat 86.6 g
    133%
    Saturated Fat 52.9 g
    264%
    Cholesterol 423.4 mg
    141%
    Sodium 22.2 mg
    0%
    Total Carbohydrate 169.8 g
    56%
    Dietary Fiber 4.2 g
    16%
    Sugars 50.5 g
    202%
    Protein 19.6 g
    39%

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