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
Should this crust be pre-baked when using with a ‘baked’ not ‘refrigerated’ cheese cake recipe?
Would this work for pumpkin pie?
Can you use this recipe for cookies and if so is there any alteration?
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!
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.
do I pre-bake the crust or just fill it and bake?
don’t butter the pan.
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.
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?
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!!!!