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!

Shortbread Crust Recipe

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.
4.78 from 22 votes

Review Recipe

Print Recipe

Prep Time3 mins
Cook Time12 mins
Total Time15 mins
Author: Robyn Stone | Add a Pinch

Ingredients

  • 1 cup (2 sticks) salted butter, softened
  • 2 cups all-purpose flour
  • ½ cup 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.
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Enjoy!
Robyn xo

Join today for free and start saving your favorite recipes

Create an account easily save your favorite content, so you never forget a recipe again.

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

More about me

145 Comments Leave a comment or review

  1. I’ve been making pies for a very long time and this is the first time using a Shortbread crust.  This recipe is super easy and is very tasty.  It seems like a very sturdy crust that won’t get  soggy once you put whatever filling in.  Will definitely be using this recipe again.  

  2. Using the shortbread crust in my cheesecake. Haven’t taken it out of the oven yet but it was super easy. Would rather have not used so much butter though. I would say it looked fine when I poured the filling in the crust.

    1. How did it turn out? Did you pre-bake the crust before putting the cheesecake filling in? I am contemplating using it for cheesecake.

    1. I used white whole wheat in all of my baking. So I made this pie crust recipe with it and I will never roll out another pie crust again!!! Loved it great recipe and no rolling pin.

      1. Juanita,
        I’m so happy you liked this pie crust. I have never tried it with white whole wheat but thanks for letting us know it worked. Thanks!

    1. Unfortunately, the granulated sugar will cause the shortbread to be more grainy. You’ll want to use the confectioner’s sugar called for in the recipe.

      1. Do you need to grease the pie tin. I made this crust and it was delicious but could not get it out of pan. Did I press it in too much?

      2. Hi Connie,
        I don’t grease the pie plate for my shortbread crust. I press the crust into the pie plate until it is covered but I don’t press really hard. I have never had one stick to the pan so I’m not sure what happened. Sometimes if the crust is not thoroughly cooked, especially in the middle, it will stick. Hope this helps!

    1. I don’t get it either. Make the recipe as shown or look for what you really want. I will be making this tomorrow and will not change a thing.

  3. Hi there, I just had to take a moment to thank you for sharing this recipe. I’ve tried a few different crust recipes like this one, but they never turn out right for me. Something is always “off” with the texture or flavor. This crust turned out just perfect! I have it bookmarked, and will use it often. Thanks again!!

  4. I made the shortbread crust for a no bake lemon cheesecake, didn’t change a thing, & it turned out wonderful! Thanks!

    1. I’m sorry, Claudia, that your crust puffed up like this. I’m wondering if the dough became too warm before baking. There are a few things that might help next time you make this. 1) Cover the pie plate with a piece of plastic wrap and place in the freezer for about 30 minutes before baking. I would do this even if you do step 2 or 3. 2) You could line the pie crust with parchment paper and then fill with pie weights or dried beans, bake for about 8 minutes, then remove the pie weights and return to the oven and continue to bake until lightly browned. 3) If pre-baking, you can lightly prick the bottom and sides of the crust with a fork before baking. Hope this helps. Thanks! xo

  5. This crust for my strawberry pie was perfect!  Followed the recipe and wouldn’t want to change a thing!

  6. I am assuming from the replies above that maybe there are certain pies that you can and cannot bake in this crust. Can you elaborate? Thanks

  7. Trying it today for banana cream pie. Will bake as directed. Was surprised original recipe didn’t call for pricking with a fork but my first go round will be to do it your way. Wonderful reviews. Can’t wait to try it!

  8. Does the crust shrink up and shorten around the edges as it bakes? I’m wondering if I could maybe use pie weights (aka beans in parchment paper LOL) to keep it in place. Have you tried that?

    1. I have not had the crust shrink, Kae, but you can line the pie crust with parchment paper and then fill with pie weights or dried beans, bake for about 8 minutes, then remove the pie weights and return to the oven and continue to bake until lightly browned. If pre-baking, you can lightly prick the bottom and sides of the crust with a fork before baking. Hope this helps.

  9. If I wanted to use this crust (yes, I very much do) for a pie with filling you must bake (like pumpkin, cherry, etc) do I need to prebake the crust or can I just press it into the pie pan, fill it, and bake? I would hate to ruin such a good sounding crust. Thanks!

  10. I’m guessing this recipe works for a 9-inch pie pan? Would I have to increase the ingredients by half or maybe double if I wanted to use it for a 10-inch deep-dish pie pan? Sorry for another question…I just want to get it right the first time. 🙂

  11. Oh my!! You replied!! You are the very first person to ever reply to a question I had. Thank you very much!!!!!! I’m so excited to use this recipe!!!!!

Leave a Reply

Your email address will not be published. Required fields are marked *