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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. 

Shortbread Crust | ©
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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!

4.86 from 27 votes

Shortbread Crust Recipe

Dessert 15 mins

Prep Time 3 mins
Cook Time 12 mins
Course Dessert
Cuisine American
Author Robyn Stone | Add a Pinch
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.


  • 1 cup 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.


Nutrition information is for one crust. 

Nutritional Information

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

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Pies / Tarts / Cobblers Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review


    1. Cheryl, you don’t use shortbread cookies. This ingredients in this recipe make the shortbread.

  1. 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!

    1. 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!

    1. 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.

  2. 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!

    1. 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.

    1. Judie, this recipe makes the shortbread so you don’t use cookie crumbs. Hope you like this crust.

    1. 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!

  3. 5 stars
    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

  4. 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. 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.

  5. 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

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