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
Does the crust shrink up and shorten around the edges as it bakes? I’m wondering if I could maybe use pie weights (aka beans in parchment paper LOL) to keep it in place. Have you tried that?
I have not had the crust shrink, Kae, but you can line the pie crust with parchment paper and then fill with pie weights or dried beans, bake for about 8 minutes, then remove the pie weights and return to the oven and continue to bake until lightly browned. If pre-baking, you can lightly prick the bottom and sides of the crust with a fork before baking. Hope this helps.
does it have to be salted butter or can I use unsalted?
You can use unsalted butter if you prefer, Ryan. I just always use salted butter.
Trying it today for banana cream pie. Will bake as directed. Was surprised original recipe didn’t call for pricking with a fork but my first go round will be to do it your way. Wonderful reviews. Can’t wait to try it!
Hope you enjoy the pie and crust, Tina.
This is a brilliant and very versatile crust recipe. Thank you so much.
Thank you, Deirdre.
Can I use this shortbread crust for a pumpkin pie? Do I prebake the crust first?
I would recommend pre-baking the crust for a pumpkin pie, Deanna. 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 am going to try this with your coconut cream pie for my hubbies bday tomorrow… Should be delish !
Hope your husband likes his birthday pie, Sydnirae. Hope he has a very happy birthday!
I’m trying it with nut flour blend 😊
That sounds delicious, Ann. Let me know how you like it.
Hi,
I am going to try this recipe today, I was wondering if you can freeze it once baked.
I am assuming from the replies above that maybe there are certain pies that you can and cannot bake in this crust. Can you elaborate? Thanks
This crust for my strawberry pie was perfect! Followed the recipe and wouldn’t want to change a thing!
Thanks, Sheila. So glad you liked it. xo
If using as a pie crust, do I need parchment and pie weights to support it?
Jenn, make sure your dough does not get too warm before baking. You can do the following steps to make sure your pie does not puff during baking. 1) Cover the pie plate with a piece of plastic wrap and place in the freezer for about 30 minutes before baking. I would do this even if you do step 2 or 3. 2) You could line the pie crust with parchment paper and then fill with pie weights or dried beans, bake for about 8 minutes, then remove the pie weights and return to the oven and continue to bake until lightly browned. 3) If pre-baking, you can lightly prick the bottom and sides of the crust with a fork before baking. Hope this helps. Thanks! xo
I tried this, came out delicious but the crust puffed up and didn’t leave no room for.filling. is there anything i can do to prevent that?
I’m sorry, Claudia, that your crust puffed up like this. I’m wondering if the dough became too warm before baking. There are a few things that might help next time you make this. 1) Cover the pie plate with a piece of plastic wrap and place in the freezer for about 30 minutes before baking. I would do this even if you do step 2 or 3. 2) You could line the pie crust with parchment paper and then fill with pie weights or dried beans, bake for about 8 minutes, then remove the pie weights and return to the oven and continue to bake until lightly browned. 3) If pre-baking, you can lightly prick the bottom and sides of the crust with a fork before baking. Hope this helps. Thanks! xo
I made the shortbread crust for a no bake lemon cheesecake, didn’t change a thing, & it turned out wonderful! Thanks!
Thank you, Carmen, so glad you liked this.