Any ideas or tips for making a shortbread pie crust? Having never made shortbread, I am a little intimidated. Ive been told its simple, but often the simplest of recipes are the toughest. To make me more nervous, this is for Thanksgiving and one of the guests will be my hostesss British mum who apparently now resides in a small Southern town and is well-known for her shortbread.
FWIW, I have been able to purchase unsalted Irish butter (which I assume is richer than the usual supermarket fare). The filling will be the Fudge-Pecan Pie recipe on epicurious.com.