Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Press-In Shortbread Pie Crust 3.0 (227) 9 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 4, 2020 Rate PRINT Share Close Yield: 1 9-inch crust Because the dough isn't rolled out, you don't need a rolling pin -- just a mixing bowl and a spoon. The finished crust is crisp, cookielike, and sophisticated. Use this recipe as a crust for our Pumpkin Tart. Cook Mode (Keep screen awake) Ingredients 2 ounces (4 tablespoons) unsalted butter, softened 3 tablespoons sugar 1 large egg yolk 1 cup all-purpose flour 1 teaspoon coarse salt Directions Stir together butter and sugar in a medium bowl. Stir in yolk. Add flour and salt, and stir until mixture is dry and crumbly. Press dough into bottom and up sides of a 9-inch pie dish. Freeze until firm, about 20 minutes. Meanwhile, preheat oven to 375 degrees. Bake, rotating halfway through, just until crust turns golden brown, 20 to 22 minutes. Let cool in dish on a wire rack. Make filling (see our Easy Pumpkin Pie recipe). Originally appeared: Martha Stewart Living, November 2009 Rate It PRINT