My mom helped celebrate Pi(e) Day with me yesterday. I crossed my almond shortbread recipe with a very similar recipe for a no-roll shortbread crust and baked by proxy. It even involved math, appropriately enough. Thanks for being patient with my math and doing this for me, Ma!
What a delicious crust! And so easy. My mom is, without question, the best pie baker in the family, so my humble instructions were in good hands.
ALMOND SHORTBREAD PIE CRUST: A NO-ROLL RECIPE
3/4 cup (1.5 sticks) salted butter
1 cup + 2 tablespoons flour
1/4 cup + 2 tablespoons almond flour
1 teaspoon almond extract
1/3 cup confectioners’ sugar
1/4 + 1/8 teaspoon salt (yes, 3/8, but I don’t have a 3/8 measure, do you?)
Preheat oven to 350 degrees F. Blend ingredients till a soft dough forms. Pat into a 9-inch pie pan. Prick crust well with fork. Bake for 15 – 20 minutes, till crust is golden.
Here’s the final pie–the filling is Cook’s Country’s lemon chess.
The crust is excellent! The pie filling’s texture is a standout–crisp, crackly top with a rich, silky custard beneath it. I especially love how the pie looks like the sun. And it’s very tasty, too. I would prefer a more tart, lemony flavor and will work on that as time goes by. But it hasn’t stopped me from eating my way through this plate of sunshine. Thanks again, Ma! Love you!