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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.
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
Ingredients
- 1 cup 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.
Notes
Nutritional Information
Enjoy!
Robyn xo
Oh! Goodness! You had me at “Shortbread”!!!!!
This is sure to be amazing and your crust looks so perfect!
Who knew it could be so simple? You know I’m pinning it!
Thank you, Robyn. Always love shortbread. Have a good day!
What a perfect crust. I’ll admit I’d be tempted to forgo any filling and just break bits off the crust to munch on!
Robyn,
Thanks for the great crust recipe. This looks delicious. Pinned.
Annamaria
I made this crust and it tasted wonderful. However when I took the pie pan from the oven, my crust looked like one big cookie. All of it had puffed up so much. It seemed like too much dough for one crust. What size pan did you use? Do you think half a recipe would be better for a 9.5 inch pie plate? We are eating the crust as cookies and loving it!!!
I have the same issue. It was very tasty but really thick. I didn’t see any responses to your question. Did I miss an answer? Or has there not been one?
Thanks
Mel
Mel, I have not received a response to my question.
Before baking, you will need to prick the crust… that should help calm down the puffiness
Just like when you are making shortbread, take a fork and thoroughly prick the bottom of the crust to prevent puffing and bubbling. I’m glad you reminded me of the problem.
Do you still bake crust first if making a pumpkin pie
No you do not bake the crust first for a pumpkin pie.
Did you put a fork to it? You would use your fork and put holes in the dough.
I split the recipe in half and had plenty for a 9 inch pan. I poked a few holes in the bottom with a toothpick after reading other reviews.
I love the buttery perfection of shortbread. This sounds wonderful.
Can you make a double recipe with this crust for a double crusted pie? Or is it better to usa a crumb or whipped top?
It is better as a bottom crust, as you mentioned. Hope you enjoy it!
Absolute perfection! So light, tender and buttery! I may not ever use regular pie crust again!
I have been using this recipe for years to make my Samoan Peach Pies….it’s so delicious that we just make the crust and eat it with Tea or coffee…never fails!
also great with pumpkin crunch!!!!
I AM CONFUSED….AFTER THE CRUST IS BAKED FOR 15 MIN.. THEN THE PECAN FILLING WILL NEED TO BE BAKED FOR 3O MIN.. IS THE CRUST GOING TO BE BAKED TOO LONG? DOES THIS CRUST ALWAYS REQUIRE PRE BAKING?
So if I used a pie plate and made the Southern Pecan Pie Bars for the filling……….Do I use 1/2 the crust recipe and 1/2 the filling recipe………..and do I pre-bake the crust or just fill it and bake? It sounds so good but I want it to turn out perfect.
don’t butter the pan.
do I pre-bake the crust or just fill it and bake?
I would like to make pumpkin pie with this crust, should I pre-bake it before putting the filling in?
I had the same question! She doesn’t seem to be answering, so I’ll tell you that I’ve read that if your pie requires baking (such as pecan), you should cut your baking time for a prebaked crust in half. Her recipe for crust says bake for 10-12 min. If it were filled with fruit, I’d say that’s right. But if you’re putting it back in the oven, I read somewhere else that you should cut the time in half. So 5-6 min? I haven’t tried it myself, but I thought it might be helpful information.
i will be making a pumpkin pie, do I need to pre-bake this crust before I add the pumpkin?
Hi Denise,
I would recommend pre-baking the crust for a pumpkin pie. I would line the pie crust with aluminum foil or parchment paper and then fill with pie weights or dried beans. Then, allow to cool and fill with your pumpkin pie mixture and finish baking the pie. I hope that helps!
Can you use this recipe for cookies and if so is there any alteration?
Would this work for pumpkin pie?
Should this crust be pre-baked when using with a ‘baked’ not ‘refrigerated’ cheese cake recipe?
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
is the featured photo a picture of your actual crust? how were you able to flute the edges?
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.
That crust was awesome and so simple, thank you for sharing ?
I’m so glad you enjoyed it, Dorothy!
Do you think this dough can be made ahead of time and refrigerated?
Can it be used for pumpkin pie ?
Yes, you can use it for pumpkin pie, just don’t pre bake the pie crust. Fill the unbaked pie crust with the pumpkin pie filling and then bake. Thanks!
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!
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!
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
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!
Hello Michael – It looks like you are referring to the recipe for my Shortbread Crust. However, I say in my Classic Pumpkin Pie Recipe to use an unbaked pie crust. I’m sorry you missed that.
I’m doubling this recipe for a 10×14 pan. I used 4 sticks softened real butter, 4 cups all purpose flour, and 1 cup powdered sugar. Is the dough supposed to be so sticky? Should I refrigerate it before pre-baking? Should I spray the pan with non-stick spray? Please help, thanks.
Hi Kristin – The dough can be a little sticky. You could try buttering your hands to make it easier to handle if you wish. You don’t have to refrigerate before pre-baking. You don’t need to spray the pan. I hope you enjoy it! Thanks!
Would you prebake the shortbread crust for a chess pie?
Hey Melissa….when I looked at their recipe for Pecan Pie Bars, it specifically says to pour the mixture on top of ‘unbaked shortbread crust’. Based on that I would think you would be fine using this recipe for Chess Pie as well. If you’re uncomfortable trying it ‘unbaked’ then you can certainly bake the crust first. I personally think the only difference is you may end up with a crust that is a bit dry because it would’ve gone into the oven twice. Happy baking!!
Is the crust just for a 9 inch pie?
Hi do I need to pre bake the crust for eggpie?
I love making cheesecake, but I always water bath them. Can I use this crust; and do I need to pre bake?
How long do I bake it if the treat I’m putting on top does not require any baking?
My crust sticks to the bottom of the pie plate
Making a mess of the slice! HELP
I’m sorry your pie crust stuck, Diane. I’ve not had that problem with this, so I’m not sure why it is happening. I hope you enjoy it if you give it another try. Thanks!
You might try using parchment laper for the bottom. Just cut out a circle to fit the botton. Also, push pans are very helpful.
This happens with some of my pies as well, I dust a small amount of flour on bottom of pie plate before I put the crust in. This helps.
Such a great tip! Thank you for sharing it with us!
I made this last week, turned out perfect.
Made this yesterday and my crust is also sticking to the bottom!!
Can’t figure out what went wrong!!!
I was going to use this for pumpkin squares and wasn’t sure if it would work.
Hi Kathie,
I’ve not used this crust for pumpkin squares. My pumpkin pie recipe used my homemade pie crust, which is different than this shortbread crust. Thanks!
Hi robyne. For the regurlar crust can u use it for Bars tarts ect.
Hi Lyne,
It works great for bars and tarts!
I don’t have 2 (thawed) sticks of salted butter, but I do have a Costco bucket of coconut oil. I know you can use coconut oil as a butter substitute in a lot of recipes, would it work in this one? Do you think half and half would be too risky? Maybe I’ll just microwave my butter….
Hi Kelley,
I’d suggest using softened butter for this crust for the best results. I’ve not used the other ingredients as substitutes for this, so I can’t say how they’d work in this recipe. Thanks!
Can you bake this with a filling? I want to make mincemeat tarts. Thanks
Hi robyn. Im looking for a nor.al basic crust to make.my bars . having a real hard time finding a nice pasty crust i can make inadvance ..Help please
Robyn I like simple , orangechiffon pie hope it works thanks lV
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.
I’m so glad you enjoyed it, Cyndy! xo
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.
How did it turn out? Did you pre-bake the crust before putting the cheesecake filling in? I am contemplating using it for cheesecake.
Hi Robyn!
I wonder if I could use brown sugar and whole wheat flour to make it?
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.
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!
Hi Robyn!
Love this recipe. Its very similar to one my grandmother used to make.
I was wondering your thoughts on how to make this a savory dough. Like for chicken pot pies.
Any ideas would be greatly appreciated 🙂
I haven’t tried making a chicken pot pie with this crust, Melanie. I’m not sure this crust would work with the pot pie.
I have a raspberry filling, can I bake this crust like a normal crust
pls can I substitute margarine for butter. thanks alot.
This was delicious and easy! I put it in a tart pan.
Been making it for years, always good and easy.
Do you have to bake the crust first when using apples in a recipe or can you bake the apples and crust together?
Can you sub lard for butter and if so can this crust be used for pumpkin pie?
Sincerely,
Cindy S. Bellotte
Hi Cindy,
You can’t use lard for a Shortbread Crust. Here is my Pumpkin Pie recipe in which I use my other Pie Crust recipe. Thanks!
So easy and yummy! Who would have thought only 3 ingredients.
I’m so happy you tried it and liked it, Christine! Isn’t it delicious?! Thanks so much! xo
Can I use white granulated sugar instead? If yes, same amount?
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.
Can I use this crust for a layered fruit strudel? I usually bake it once it is all put together. 3 to 4 layers.
Hi Dana,
I have not tried that and I am not sure how that would turn out. Thanks!
Don’t you love all the questions asking what will happen when people attempt to alter your delicious recipe? 😂
Thanks Manda – glad to have you here! 😉
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?
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!
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.
I hope you enjoy it as much as my family and I do, Dianne! Thanks so much! xo
I’m using this as my cheesecake crust. Do I need to bake it first before adding the liquid?
Hi Georgene,
Bake 12 to 15 minutes until crust is lightly golden brown.
Remove from oven and cool thoroughly before filling. Thanks!
Thanks for sharing! Do you think this would turn out ok if I used regular granulated sugar instead of powdered?
I always use confectioner’s sugar for this recipe, Heidi. Enjoy!
Can I put sugar in the food processor to make it powered sugar
Cecelia, you can make powdered sugar by processing one cup granulated sugar plus 1 teaspoon cornstarch in the food processor. Hope this helps.
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!!
So happy you enjoyed it, Heather! Thanks! xo
Can you use this crust for Pecan Pie?
Hi Ebony,
I don’t use this crust for my Pecan Pie. I use my Perfect Pie Crust recipe that is linked with my pie recipe. Thanks! xo
I use it for my pecan pie and I now get requests to make nearly a dozen around the holidays. It’s delicious.
I made the shortbread crust for a no bake lemon cheesecake, didn’t change a thing, & it turned out wonderful! Thanks!
Thank you, Carmen, so glad you liked this.
I tried this, came out delicious but the crust puffed up and didn’t leave no room for.filling. is there anything i can do to prevent that?
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
This crust for my strawberry pie was perfect! Followed the recipe and wouldn’t want to change a thing!
Thanks, Sheila. So glad you liked it. xo
If using as a pie crust, do I need parchment and pie weights to support it?
Jenn, make sure your dough does not get too warm before baking. You can do the following steps to make sure your pie does not puff during baking. 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
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
Hi,
I am going to try this recipe today, I was wondering if you can freeze it once baked.
I’m trying it with nut flour blend 😊
That sounds delicious, Ann. Let me know how you like it.
I am going to try this with your coconut cream pie for my hubbies bday tomorrow… Should be delish !
Hope your husband likes his birthday pie, Sydnirae. Hope he has a very happy birthday!
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!
Hope you enjoy the pie and crust, Tina.
This is a brilliant and very versatile crust recipe. Thank you so much.
Thank you, Deirdre.
Can I use this shortbread crust for a pumpkin pie? Do I prebake the crust first?
I would recommend pre-baking the crust for a pumpkin pie, Deanna. I would line the pie crust with aluminum foil or parchment paper and then fill with pie weights or dried beans. Then, allow to cool and fill with your pumpkin pie mixture and finish baking the pie. I hope that helps!
does it have to be salted butter or can I use unsalted?
You can use unsalted butter if you prefer, Ryan. I just always use salted butter.
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?
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.
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!
I would pre-bake the crust for about 10 minutes, Lynn. Then fill and bake. Hope you enjoy!
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. 🙂
This recipe is for a 9-inch pan. For a 10-inch deep-dish pan, I might double the recipe, Lynn.
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!!!!!
has any one substituted Almond flour
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.
Thank you, Sally.
would this be good for a custard pie that has to be baked?
You can use this shortbread crust for those custard pies, Ronald.
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?
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
thanks so much, Robyn! I will give it a try.
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??
Roberta, you could make shortbread cookies out of left over dough. They would be similar to my Slice and Bake Shortbread Cookies. Hope you and the children have fun. This reminds me so much of baking with my grandmother. Such sweet memories!
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.
Sometimes simple is better! Your pie sounds delicious with this crust. Thanks!
Love to eat
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!
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!
I have never baked a cake this way but I would bake this crust the same as your current crust.
would this pie crust work for strawberry pie or pudding pie
Doris, I am assuming these pies are not baked. I would bake the crust first, cool thoroughly, and then add the pie mixture.
Yes, I did this! Delicious!
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.
I haven’t tried this, John, but I don’t see why it wouldn’t work.
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.
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.
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
You can make powdered sugar by adding granulated sugar and a teaspoon of cornstarch for every cup of sugar to a food processor or a quality blender like a Ninja blender works too. Pulse on high until it is a powder, sift with a sifter or through a mesh strainer and you have powdered sugar. Make sure you put in more sugar than you need for recipe and measure it after you blend and sift it because the measurement won’t be accurate anymore. If you don’t have a sifter or mesh strainer you can skip that step but some granules will be left behind, not a huge deal for a recipe like this.
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
Wayne, I don’t know the recipe you are making. The baking time would depend on the recipe you are using with your blueberries.
Going to try your shortbread pie crust for an apple pie…after it has cooked for 15 min and is a light brown ..do 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
Can I use this crust on a sweet potato pie? I’d love to try it out!
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!
Dawn
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.
I’m going to try and make custard pie with this pie crust! I’m so excited because this recipe looks so easy
Excited to try crust for lemon meringue pie
Can I use this crust for no bake blueberry cheesecake? and put in cupcakes instead of pan?
Cindy, you could use this crust. You would just need to bake the crust in the cupcake tins, cool, and then fill. I use this crust for baked cheesecake.
Can I use this for tarte tartin?
I’m sorry, Denise, but I have not used this pie crust for a tarte tartin.
how many shortbread cookies to use in the crust recipe??
Cheryl, you don’t use shortbread cookies. This ingredients in this recipe make the shortbread.
To use this as the base for a cheesecake that will be baked in a loaf pan, would I partially bake the crust before filling; and if yes, for how long? Thank you!
Elaine, when I have used this crust for cheesecake, I baked the crust in a springform pan at 350ºF for 12-15 minutes, until golden brown. The bake time may be different for a loaf pan. I then filled with the cheesecake mixture, reduced the temperature to 325ºF, and baked the cheesecake according to the recipe. I hope you enjoy!
Can this recipe be halved to make in an 8″ square pan?
You can cut the recipe in half if you want, Jill. If you are going to put the crust up the sides of your pan, I would make the full recipe. I use the full recipe as shown in the picture for a 9-inch round pie pan which is the same as an 8-inch square pan.
This was my first time making a crust so I didn’t really know what I was doing but I mixed everything together and it basically was just powder. Was the butter not melted enough or is there another solution? Thanks!
You don’t melt the butter, Cass. You use butter just softened to the point you can make a slight dent when you press it with your finger. Then you mix the ingredients until everything is mixed in well and press into the pan.
why does it say flour not shortbread cookie crumble?
Judie, this recipe makes the shortbread so you don’t use cookie crumbs. Hope you like this crust.
Do you use a mixer to mix this, or by hand?
You can make this crust either with a mixer or by hand. If using a mixer, just mix until all the ingredients are combined. Hope you enjoy!
I’ve been making this for years! You can add 1/2 tsp of vanilla, almond ANY extract etc etc to give the crust added flavor! I also add some salt to it if I’m not using salted butter
Missy, I’m so glad you like this recipe and have been using it for years. Thanks!
Such a great recipe for such simplicity. When you use the springform do you still pre-bake for the full time? I used it for a pecan bourbon pie and ended up burning the edge of the crust even though the filling was underdone.
Tim, I would bake the crust about 10 minutes if using for a pie like a pecan pie. When your pie is baking, if it looks like the crust is turning too brown or seems to be baking too fast, cover the crust with foil to prevent the edges of the crust burning. I hope this helps.
I have not made it yet but its an easy recipe I hope it comes out good. I usually use pre-made shortbread crust but haven’t been able to find them for a while. I use it for lemonade pie. shortbread really holds up against it. I hope this one is as sturdy as the pre-made
I hope you enjoy this shortbread crust, Tara.
I just made this recipe for mini pecan bites. They taste great but the pie crust was a bit too loose and powdery. I did not sift the flour so I wonder if that had the quantities out of balance. Any wisdom?
Mary, I’ve never had the crust be powdery and loose. It sounds like you may have used too much flour in the crust.