Shortbread Crust Recipe

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Shortbread Crust makes a delicious addition to so many desserts. Made of three ingredients, this simple shortbread crust is easy works for pies, cheesecakes, tarts, and so many other desserts. 

Shortbread Crust | ©addapinch.com

Just three ingredients is all you’ll need to make this shortbread crust. They are most likely ingredients that you already have stocked in your pantry, too! Flour, sugar, and butter. Just those three things make one of the most delicious crusts that is versatile for so many delicious desserts and sweet treats.

Shortbread Crust | ©addapinch.com

If you’ve ever made my Pecan Pie Bars, you’ve already tried your hand at making this crust. It comes together quickly, then prebakes in the oven for just a few minutes and is then ready for all the goodness you care to pile on it or in it!

You can press the shortbread crust into the bottom of a baking pan, like used for the bars, or you can press it into a pie plate, crimp the edges (or not!), and use it as a pie crust as well. You can also use it as a tart crust for tarts or even as a crust for cheesecakes. It just works for so many things!

I think this will quickly become one of your favorite crust recipes. It’s just too easy not to be!

Shortbread Crust | ©addapinch.com

Here’s my Shortbread Crust recipe. I think you’ll love it!

5.0 from 4 reviews
Shortbread Crust Recipe
 
Prep time
Cook time
Total time
 
Shortbread Crust makes a delicious addition to so many desserts. Made of three ingredients, this simple shortbread crust is easy works for pies, cheesecakes, tarts, and so many other desserts.
Author:
Ingredients
  • 1 cup (2 sticks) salted butter, softened
  • 2 cups all-purpose flour
  • ½ cup confectioner’s sugar
Instructions
  1. Preheat oven to 350º F.
  2. Mix together butter, flour, and confectioner’s sugar. Press into the bottom of a 9×13-inch baking pan, a pie plate, tart pan, or other pan for your baking.
  3. Bake for approximately 12-15 minutes, or until lightly golden brown.
  4. Remove from oven and allow to cool completely before filling.

Enjoy!
Robyn xo

DISCUSS

  1. 7

    Betty Anne says

    I made this crust and it tasted wonderful. However when I took the pie pan from the oven, my crust looked like one big cookie. All of it had puffed up so much. It seemed like too much dough for one crust. What size pan did you use? Do you think half a recipe would be better for a 9.5 inch pie plate? We are eating the crust as cookies and loving it!!!

    • 8

      Mel says

      I have the same issue. It was very tasty but really thick. I didn’t see any responses to your question. Did I miss an answer? Or has there not been one?
      Thanks
      Mel

    • 10

      Lookwhatimade says

      Before baking, you will need to prick the crust… that should help calm down the puffiness

    • 11

      says

      Just like when you are making shortbread, take a fork and thoroughly prick the bottom of the crust to prevent puffing and bubbling. I’m glad you reminded me of the problem.

  2. 13

    Branon says

    Can you make a double recipe with this crust for a double crusted pie? Or is it better to usa a crumb or whipped top?

  3. 16

    Annie says

    I have been using this recipe for years to make my Samoan Peach Pies….it’s so delicious that we just make the crust and eat it with Tea or coffee…never fails!

  4. 18

    ANN says

    I AM CONFUSED….AFTER THE CRUST IS BAKED FOR 15 MIN.. THEN THE PECAN FILLING WILL NEED TO BE BAKED FOR 3O MIN.. IS THE CRUST GOING TO BE BAKED TOO LONG? DOES THIS CRUST ALWAYS REQUIRE PRE BAKING?

  5. 19

    Jill says

    So if I used a pie plate and made the Southern Pecan Pie Bars for the filling……….Do I use 1/2 the crust recipe and 1/2 the filling recipe………..and do I pre-bake the crust or just fill it and bake? It sounds so good but I want it to turn out perfect.

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