A crunchy, buttery crust.
Heat the oven to 350°F.
If making shortbread only (without a filling), then press the mixture to ¼ inch thick in either a square or round pan.
Bake in the 350°F oven for about 10 minutes, just until the crust begins to brown for a pie shell to be filled and baked.
If it is for a cream pie that will not be baked again, bake the shell for 15 to 20 minutes until it is golden brown.
Let it cool before using it for non-baked pies (such as a cream pie).
Note: For shortbread cookies, bake for 15 to 20 minutes until they are golden brown and crisp. Let them cool for no more than 5 minutes. Cut warm.