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!

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

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


  • 1 cup (2 sticks) 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.
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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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168 Comments Leave a comment or review

  1. Absolutely the most delectable pie crust I have ever made, thank you for passing this recipe over to us! 🙂 Crispy, tasty, melt in the mouth, and so easy to make. Just the right balance of butter, flour and sugar.

  2. the flavor is good, and so is the texture, but the sides collapsed on my tart pan. I will have to try again and use the pie weights. Do you think freezing it would keep it from sinking? My butter was room temperature, do you think that was a problem?

    1. I’m sorry, Trish. 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

  3. I am having cooking camp with the grandchildren and plan for each child to make one recipe ( and fill tart pans, bake and fill with French Silk filling. )
    If we have leftover crust can it become cookies??

  4. Sometimes the simplest combinations produce the greatest results. I decided to change tradition and make my old fashioned sour cream and raisin pie into bars, but wanted a more substantial crust that married well with the custard. This was the perfect choice. Soft, yet firm enough to handle the filling while its complimentary sweet, buttery flavor gave a surprisingly welcome texture balance with the meringue.

    The last thing I needed was a boring crust for a wonderfully delicious, classic dessert. This pulled out all the stops and added to perfection.

  5. So simple, it’s hard to stuff up this one. I add a tsp of salt and brown for 5 minutes longer than the recipe suggests. Perfect, every time!

  6. I would like to replace my current crust with this recipe on a gooey butter cake which requires baking. Do I need to prebake the crust or will it work baking at the same time. Thank you!

    1. Doris, I am assuming these pies are not baked. I would bake the crust first, cool thoroughly, and then add the pie mixture.

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