Press-In Sorghum Shortbread Crust

My sister hates rolling crusts but loves pie, so this recipe is for her. The dough is simply pressed into the pan, and the result is crumbly and cookie-like, rich with brown butter. It’s just the right sturdy base for a nut pie, and it doesn’t even need to be baked alone first—unless you plan to use a filling that won’t be baked. In that case, the crust should be baked in a 400°F oven for 10 to 15 minutes, until evenly golden brown, and then cooled before filling. (You don’t need to weight it down since it doesn’t puff.)

makes enough for 1 single-crust 9-inch pie

no eggs, no nuts

1. Melt the butter in a small saucepan over medium heat and cook it, stirring and scraping the bottom of the pan, just until the milk solids turn golden brown. Transfer the browned butter to a bowl to cool.

2. Combine both flours, the brown sugar, and salt in a medium bowl and rub together with your fingertips until the brown sugar is evenly distributed. Add the browned butter and rub and mix with your fingers until the dry ingredients are evenly moistened and the mixture forms large clumps.

3. Scatter the dough clumps evenly into the bottom of a 9-inch pie plate. Press into an even layer across the bottom, up the sides, and over the rim. Press the rim with the tines of a fork. Freeze until firm, at least 15 minutes.

Make Ahead

The dough in the plate will keep in the freezer for up to 1 week.