Soften butter to room temperature.

Combine butter, sugar, and flour in a bowl.

Mix with your hands until a ball of dough forms.

Divide the dough in half.

Place each half in a 9-inch pie tin.

Pat the dough down firmly and evenly in each tin.

Press around the edges of the dough with a fork to create a decorative pattern.

Prick the dough all over with a fork to prevent bubbling during baking.

Bake in a preheated oven at 325°F (160°C) for approximately 45 to 50 minutes, or until golden brown.

While the shortbread is still warm, score it into pie-shaped wedges using a knife.

Allow the shortbread to cool completely in the tins.

Once completely cool, gently cut along the scored lines to separate the wedges.

Carefully remove the shortbread wedges from the plate.

Serve and enjoy!