Shortbread Crust Recipe
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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
Equipment
Ingredients
- 1 cup (226 g) salted butter, softened
- 2 cups (240 g) all-purpose flour
- ½ cup (57 g) 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Absolute perfection! So light, tender and buttery! I may not ever use regular pie crust again!
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!
I love the buttery perfection of shortbread. This sounds wonderful.
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
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.
Robyn,
Thanks for the great crust recipe. This looks delicious. Pinned.
Annamaria
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!
Thank you, Robyn. Always love shortbread. Have a good day!
Who knew it could be so simple? You know I’m pinning it!
This is sure to be amazing and your crust looks so perfect!
Oh! Goodness! You had me at “Shortbread”!!!!!