Shortbread Pie Crust

Submitted by pink cook

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

 

• Ready In: 2hrs 45mins
• Ingredients: 4
• Yields: 1 pie

ingredients

• 7 tablespoons unsalted butter, cut into pieces, room temperature
• 1⁄4 cup sugar
• 1 large egg yolk
• 1 1⁄4 cups all-purpose flour

directions

1. In a bowl, combine the butter and sugar and blend to make a paste.
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. Pat firmly into a 9-inch pie pan and let rest in the refrigerator at least 2 hours or overnight.
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. 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.