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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 | ©

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 | ©

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 | ©

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

4.84 from 24 votes

Shortbread Crust Recipe

Dessert 15 mins

Prep Time 3 mins
Cook Time 12 mins
Course Dessert
Cuisine American
Author Robyn Stone | Add a Pinch
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.


  • 1 cup salted butter softened
  • 2 cups all-purpose flour
  • ½ cup confectioner’s sugar


  • 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.


Nutrition information is for one crust. 

Nutritional Information

Calories: 2771kcal | Carbohydrates: 251g | Protein: 28g | Fat: 187g | Saturated Fat: 117g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 48g | Trans Fat: 7g | Cholesterol: 488mg | Sodium: 1627mg | Potassium: 323mg | Fiber: 7g | Sugar: 60g | Vitamin A: 5673IU | Calcium: 93mg | Iron: 12mg

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Pies / Tarts / Cobblers Recipes

Robyn Stone

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

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Recipe Review


  1. Could the 9×13 crust be used as a base for a large tiramisu? We’re having a large family gathering and I thought a shortbread crust would work instead of using a multiple packs of shortbread cookies.

    1. I haven’t tried this, John, but I don’t see why it wouldn’t work.

  2. Hey, I really love your recipe and look forward to making a lemon meringue pie with it. I was wondering if I could switch out the confectioner’s sugar with granulated sugar.

    1. Unfortunately, Davy, the granulated sugar caused the shortbread to be more grainy when I tried it. You’ll want to use the confectioner’s sugar called for in the recipe.

    2. It may be possible. I cream the butter and granulated sugar first, then let the dough sit in the fridge over night when I make shortbread cookies. They bake for less time and I’ve never had a grainy texture

  3. Looks great can’t wait to try
    My question is after I fill with blueberries how long should I bake in the oven?
    Thanks so much

    1. Wayne, I don’t know the recipe you are making. The baking time would depend on the recipe you are using with your blueberries.

  4. Going to try your shortbread pie crust for an apple pie…after it has cooked for 15 min and is a light brown i add the apples …then rebake an hour..till apples done ..won’t it burn? how can i adda top crust to this apple pie ..thanks

  5. I know this reply is too late, but, Yes, you can! I’ve been using this shortbread cookie crust recipe for sweet potato pie for years now after I found this recipe! My family won’t let me do anything else!

    The only problem I have is when the dough shrinks, during pre-baking.

    But, we happily eat it anyway!

    Thank you, Add a Pinch!

    1. I have not had the crust shrink, Dawn, 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.

  6. I’m going to try and make custard pie with this pie crust! I’m so excited because this recipe looks so easy

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