Shortbread Pie Crust (EASY!)

5 from 1 vote

5 Simple ingredients that you probably already have on hand for the best shortbread pie crust you could ever make!

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Keyword: easy pie crust, shortbread pie crust

Servings: servings

Calories: 217kcal

Cost: $3

Preheat the oven to 425
In a 9” pie plate, mix flour, salt, sugar with a fork.
Make a well in the center and pour in the vegetable oil and the milk. Gently mix all ingredients together until a dough forms.
Press the dough into the pie plate and using fingers, pinch into fluted design at top edge.
Poke at least 5 fork holes with the tines of a dinner fork into the bottom of the crust. (to allow steam to escape without buckling the crust).
Bake in 425 oven for 10 minutes. Remove from the oven and set aside to cool for 5 minutes.

Pour the pie filling mixture into the pie plate and finish pie according to your pie directions.

Use the specific ingredients I have listed and don't make substitutions the first time you make this recipe. That will give you the confidence and the base knowledge to venture out on your own with substitutions later.
Use your fork tines to mix the dry ingredients and this also gives them a little "fluff" as you mix.
No need to mix this in a different bowl, just make it right in the pie plate. This is a double purpose mix, the little bit of vegetable oil also greases the pie plate as you mix.
Once the dough comes together, you can roll it into a ball and roll it around the pie plate to pick up any stray pie dough that clings to the plate.
Try to pat it out as evenly as possible so that it bakes evenly.
Please do the pre-bake. Otherwise, the bottom of the pie will seem doughy and under cooked.
Don't forget to poke holes in the bottom of the crust to allow steam to escape as it pre-bakes. This keeps the crust flat on the bottom as it cooks.

PRO TIP: For some added flavor, chops some roasted pecan(8 halves or so) into very tiny pieces and add to the flour.