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.
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.
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!
Here’s my Shortbread Crust recipe. I think you’ll love it!
Shortbread Crust Recipe
Equipment
Ingredients
- 1 cup (226 g) salted butter, softened
- 2 cups (240 g) all-purpose flour
- ½ cup (57 g) confectioner’s sugar
Instructions
- Preheat oven to 350º F.
- 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.
- Bake for approximately 12-15 minutes, or until lightly golden brown.
- Remove from oven and allow to cool completely before filling.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Hi could I make this ahead of time and freeze unfilled untill I need it??
Yes you certainly can. I enjoy making pie crusts ahead of time. Thanks so much!
What determines if you should prebake? I’m doing pumpkin cheesecake bars which is halfway betwn cheesecake and pumpkin pie? You recommended no preprepare for pie but yes for cheesecake. Thanks!
For cheesecake, I pre-bake the crust. I do not for pumpkin pie. Thanks so much! xo
I plan on using this for cheesecake. should i pre bake it before filling?
Hi Stephanie, for cheesecake, you will pre-bake this crust at 350 until the crust is lightly brown. Thanks so much! xo
Perfect! Thank you!
I had to come back and tell you that this was absolutely delicious! I used another recipe for pumpkin cheesecake and this crust worked so well with it! I’m not a fan of the typical graham cracker crust. I’ll be making this again for Christmas. Thank you for this keeper!
Could I use this for a pecan pie, and if so do I need to pre-bake the crust?
You can use this crust if you wish. I use this for my Southern Pecan Pie Bars Recipe and it’s delicious. No, you will not need to pre-bake it. Enjoy! Thanks!
Can it be used for pumpkin pie ?
Do you think this dough can be made ahead of time and refrigerated?
That crust was awesome and so simple, thank you for sharing ?
I’m so glad you enjoyed it, Dorothy!
this worked up quickly and easily. I did chill it in the tart pan before putting it in the oven. I also baked it at 375* for about 12 minutes. Watch it tho because it can puff up during baking. Next time I will prick a few places before baking. have not tried it as it is for someone else.
is the featured photo a picture of your actual crust? how were you able to flute the edges?
I added 1/2 cup of pecans to the flour and ground the two together before adding the other ingredients. The pecan shortbread crust was heavenly in a fresh strawberry pie. The strawberries, pecans, and cookie type crust were awesome together. I believe it would be great with most cream pies instead of the standard graham cracker crust.
Do you pre-bake or not pre-bake this crust for certain pies? Maybe you can list a few types for someone like me who wants to “cook to impress!”
Thanks