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
Love to eat
Sometimes the simplest combinations produce the greatest results. I decided to change tradition and make my old fashioned sour cream and raisin pie into bars, but wanted a more substantial crust that married well with the custard. This was the perfect choice. Soft, yet firm enough to handle the filling while its complimentary sweet, buttery flavor gave a surprisingly welcome texture balance with the meringue.
The last thing I needed was a boring crust for a wonderfully delicious, classic dessert. This pulled out all the stops and added to perfection.
Sometimes simple is better! Your pie sounds delicious with this crust. Thanks!
I am having cooking camp with the grandchildren and plan for each child to make one recipe ( and fill tart pans, bake and fill with French Silk filling. )
If we have leftover crust can it become cookies??
Roberta, you could make shortbread cookies out of left over dough. They would be similar to my Slice and Bake Shortbread Cookies. Hope you and the children have fun. This reminds me so much of baking with my grandmother. Such sweet memories!
the flavor is good, and so is the texture, but the sides collapsed on my tart pan. I will have to try again and use the pie weights. Do you think freezing it would keep it from sinking? My butter was room temperature, do you think that was a problem?
I’m sorry, Trish. 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
thanks so much, Robyn! I will give it a try.
would this be good for a custard pie that has to be baked?
You can use this shortbread crust for those custard pies, Ronald.
Absolutely the most delectable pie crust I have ever made, thank you for passing this recipe over to us! 🙂 Crispy, tasty, melt in the mouth, and so easy to make. Just the right balance of butter, flour and sugar.
Thank you, Sally.
has any one substituted Almond flour
Oh my!! You replied!! You are the very first person to ever reply to a question I had. Thank you very much!!!!!! I’m so excited to use this recipe!!!!!
I’m guessing this recipe works for a 9-inch pie pan? Would I have to increase the ingredients by half or maybe double if I wanted to use it for a 10-inch deep-dish pie pan? Sorry for another question…I just want to get it right the first time. 🙂
This recipe is for a 9-inch pan. For a 10-inch deep-dish pan, I might double the recipe, Lynn.
If I wanted to use this crust (yes, I very much do) for a pie with filling you must bake (like pumpkin, cherry, etc) do I need to prebake the crust or can I just press it into the pie pan, fill it, and bake? I would hate to ruin such a good sounding crust. Thanks!
I would pre-bake the crust for about 10 minutes, Lynn. Then fill and bake. Hope you enjoy!