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.
4.83 from 23 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.
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Enjoy!
Robyn xo

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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175 Comments Leave a comment or 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.

  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.

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