Shortbread Crust Recipe


4.95 from 54 votes
Jump to Recipe

This post may contain affiliate links. Please read my disclosure policy.

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

4.95 from 54 votes
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.
Prep Time: 3 minutes
Cook Time: 12 minutes
Total Time: 15 minutes
Servings: 1 (9-inch) pie crust or 9×9 pan


  • 1 cup (226 g) salted butter, softened
  • 2 cups (240 g) all-purpose flour
  • ½ cup (57 g) 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. 


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

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

Welcome to Add A Pinch

About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Review


  1. Dwayne says:

    I first used this crust 2 years ago next month. Now I refuse to make a pie with ANY OTHER crust.

    1. Robyn Stone says:

      Dwayne, I love that you have been using this shortbread crust this long. Thanks!

  2. Denise Schmidt says:

    5 stars
    I used this recipe for a peach crumb pie. Perfection! I doubt I will ever use a traditional pie crust for a sweet pie again.

    1. Robyn Stone says:

      Thanks, Denise. I’m so happy you enjoyed this shortbread crust.

    2. Dwayne says:

      Every time I’ve made a pie with this crust, everyone that has had a slice of my pies has LOVED the crust. My youngest sister, who does not like traditional crusts(and, as a result, will eat just the filling of a pie if it has a traditional crust), LOVES this crust. Like I told Robyn, I will, every time I make a pie from now on, will use this crust.

    3. Robyn Stone says:

      Thanks so much, Dwayne. I love to hear that your sister loves this crust.

  3. Anneke says:

    Hey Robin, just love this simple recipe, however with butter being so expensive now can I use 1/2 butter 1/2 coconut oil?

    1. Robyn Stone says:

      Anneke, I haven’t used that combination in this crust but let me know how it works.

  4. Isabelle says:

    I have never made the shortbread crust before. Do you hand mix the ingredients or use an electric mixer? It mentions to not over mix so was just wondering which way to mix.

    1. Robyn Stone says:

      Isabelle, you can make this crust either with a mixer or by hand. If using a mixer, just mix until all the ingredients are combined and soft dough is formed. Hope you enjoy!

  5. Adele says:

    Would this be good with a crab artichoke quiche filling…?

    1. Robyn Stone says:

      I’ve never tried this crust with a seafood filling so I can’t tell you how it would work.

  6. Linda Hill says:

    I have made a similar crust for a cheesecake dessert and is hard to cut through once it is all done. Does this crust cut easily?

    1. Robyn Stone says:

      Linda, this crust has always cut easily for me. I hope you enjoy!

  7. mouse says:

    Made a point of letting the dough rest and chill before pressing it into the pan and then again before the blind bake. Turned out perfect and crumbly. I’ve been needing a simple shortbread crust recipe and this is perfect. TYSM

  8. Mary says:

    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?

    1. Robyn Stone says:

      Mary, I’ve never had the crust be powdery and loose. It sounds like you may have used too much flour in the crust.

    2. CJ says:

      keep mixing!

  9. Tara says:

    5 stars
    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

    1. Robyn Stone says:

      I hope you enjoy this shortbread crust, Tara.

  10. Tim V says:

    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.

    1. Robyn Stone says:

      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.