Shortbread Crust Recipe


4.95 from 54 votes
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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 | ©

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

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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.

4.95 from 54 votes (25 ratings without comment)

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Recipe Review


  1. Jenny Smith says:

    The crest melted down into one big cookie in the bottom of the pan. There was no sides to my crust at all. Why would that be?

    1. Robyn Stone says:

      Jenny, it the butter is too soft, you over beat the butter and the mixture is too soft, the crust will flatten and spread when you bake it. Mix just until the butter and sugar and other ingredients are incorporated. You may also want to place the crust in the refrigerator for about 20 minutes to cool before baking.

  2. Dwayne says:

    Is it possible to flavor this crust? Why I’m asking is there is a pie recipe I’m considering making and it calls for a chocolate crust, and I love this recipe so much it had me sold from day one.

    1. Robyn Stone says:

      Dwayne, I’m thrilled that you love this shortbread crust. I haven’t made this as a chocolate shortbread crust but you could.

  3. Marla Fields says:

    Do I still bake this crust if I want to use it as the base of a baked cheesecake

    1. Robyn Stone says:

      Maria, 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. I then filled with the cheesecake mixture, reduced the temperature to 325ºF, and baked the cheesecake according to the recipe. I hope you enjoy!

  4. Delaine De Vries says:

    I have excessive amounts of shortbread pieces cut into squares and triangles. Is there anything I can make some of these into so I don’t have to waste it. Please and Thank you!!!

    1. Robyn Stone says:

      Delaine, you can freeze the shortbread cookie pieces for up to 3 months. Place them separately on a sheet pan lined with parchment and flash freeze. Once the cookies have frozen, you can then place them into airtight containers to keep frozen.

  5. Dwayne says:

    5 stars
    A few hours ago, I made a blueberry pie with this crust. I used it as BOTH a bottom and a top crust. Everyone who had a piece loved it.

    1. Robyn Stone says:

      Thanks, Dwayne. I’m so glad everyone loved you blueberry pie with this shortbread crust.

  6. Barri says:

    5 stars
    I love to make shortbread cookies and thought it just might be good as a crust for pumpkin pie? What do you think? Too sweet? Should I stick with my regular pie crust?

    1. Robyn Stone says:

      Barri, I haven’t made pumpkin pie with the shortbread crust but many others have said they have. 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!

  7. Aloha808 says:

    Is it supposed to be soft when it comes out of the oven. Or will it hold together after it settles and chilled. Im adding blueberry filling

    1. Robyn Stone says:

      Aloha, the pie crust will be a little soft when it first comes out of the oven and is still hot. Let it cool completely before adding your filling.