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
I don’t have 2 (thawed) sticks of salted butter, but I do have a Costco bucket of coconut oil. I know you can use coconut oil as a butter substitute in a lot of recipes, would it work in this one? Do you think half and half would be too risky? Maybe I’ll just microwave my butter….
Hi Kelley,
I’d suggest using softened butter for this crust for the best results. I’ve not used the other ingredients as substitutes for this, so I can’t say how they’d work in this recipe. Thanks!
I was going to use this for pumpkin squares and wasn’t sure if it would work.
Hi Kathie,
I’ve not used this crust for pumpkin squares. My pumpkin pie recipe used my homemade pie crust, which is different than this shortbread crust. Thanks!
Hi robyne. For the regurlar crust can u use it for Bars tarts ect.
Hi Lyne,
It works great for bars and tarts!
My crust sticks to the bottom of the pie plate
Making a mess of the slice! HELP
I’m sorry your pie crust stuck, Diane. I’ve not had that problem with this, so I’m not sure why it is happening. I hope you enjoy it if you give it another try. Thanks!
You might try using parchment laper for the bottom. Just cut out a circle to fit the botton. Also, push pans are very helpful.
This happens with some of my pies as well, I dust a small amount of flour on bottom of pie plate before I put the crust in. This helps.
Such a great tip! Thank you for sharing it with us!
I made this last week, turned out perfect.
Made this yesterday and my crust is also sticking to the bottom!!
Can’t figure out what went wrong!!!
How long do I bake it if the treat I’m putting on top does not require any baking?
I love making cheesecake, but I always water bath them. Can I use this crust; and do I need to pre bake?
Hi do I need to pre bake the crust for eggpie?
Is the crust just for a 9 inch pie?
Would you prebake the shortbread crust for a chess pie?
Hey Melissa….when I looked at their recipe for Pecan Pie Bars, it specifically says to pour the mixture on top of ‘unbaked shortbread crust’. Based on that I would think you would be fine using this recipe for Chess Pie as well. If you’re uncomfortable trying it ‘unbaked’ then you can certainly bake the crust first. I personally think the only difference is you may end up with a crust that is a bit dry because it would’ve gone into the oven twice. Happy baking!!
I’m doubling this recipe for a 10×14 pan. I used 4 sticks softened real butter, 4 cups all purpose flour, and 1 cup powdered sugar. Is the dough supposed to be so sticky? Should I refrigerate it before pre-baking? Should I spray the pan with non-stick spray? Please help, thanks.
Hi Kristin – The dough can be a little sticky. You could try buttering your hands to make it easier to handle if you wish. You don’t have to refrigerate before pre-baking. You don’t need to spray the pan. I hope you enjoy it! Thanks!
Hello Michael – It looks like you are referring to the recipe for my Shortbread Crust. However, I say in my Classic Pumpkin Pie Recipe to use an unbaked pie crust. I’m sorry you missed that.