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.

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Recipe Review


  1. Kathleen S Stone says:

    I’m going to try and make custard pie with this pie crust! I’m so excited because this recipe looks so easy

  2. Dawn says:

    I know this reply is too late, but, Yes, you can! I’ve been using this shortbread cookie crust recipe for sweet potato pie for years now after I found this recipe! My family won’t let me do anything else!

    The only problem I have is when the dough shrinks, during pre-baking.

    But, we happily eat it anyway!

    Thank you, Add a Pinch!

    1. Robyn Stone says:

      I have not had the crust shrink, Dawn, 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.

  3. LayDiva says:

    5 stars
    Can I use this crust on a sweet potato pie? I’d love to try it out!

  4. sheila edna townsend says:

    Going to try your shortbread pie crust for an apple pie…after it has cooked for 15 min and is a light brown i add the apples …then rebake an hour..till apples done ..won’t it burn? how can i adda top crust to this apple pie ..thanks

  5. Wayne says:

    Looks great can’t wait to try
    My question is after I fill with blueberries how long should I bake in the oven?
    Thanks so much

    1. Robyn Stone says:

      Wayne, I don’t know the recipe you are making. The baking time would depend on the recipe you are using with your blueberries.

  6. Davy says:

    Hey, I really love your recipe and look forward to making a lemon meringue pie with it. I was wondering if I could switch out the confectioner’s sugar with granulated sugar.

    1. Robyn Stone says:

      Unfortunately, Davy, the granulated sugar caused the shortbread to be more grainy when I tried it. You’ll want to use the confectioner’s sugar called for in the recipe.

    2. Elizabeth says:

      It may be possible. I cream the butter and granulated sugar first, then let the dough sit in the fridge over night when I make shortbread cookies. They bake for less time and I’ve never had a grainy texture

    3. Chelsea says:

      5 stars
      You can make powdered sugar by adding granulated sugar and a teaspoon of cornstarch for every cup of sugar to a food processor or a quality blender like a Ninja blender works too. Pulse on high until it is a powder, sift with a sifter or through a mesh strainer and you have powdered sugar. Make sure you put in more sugar than you need for recipe and measure it after you blend and sift it because the measurement won’t be accurate anymore. If you don’t have a sifter or mesh strainer you can skip that step but some granules will be left behind, not a huge deal for a recipe like this.

  7. John Lepisto says:

    Could the 9×13 crust be used as a base for a large tiramisu? We’re having a large family gathering and I thought a shortbread crust would work instead of using a multiple packs of shortbread cookies.

    1. Robyn Stone says:

      I haven’t tried this, John, but I don’t see why it wouldn’t work.

  8. doris stuart says:

    would this pie crust work for strawberry pie or pudding pie

    1. Robyn Stone says:

      Doris, I am assuming these pies are not baked. I would bake the crust first, cool thoroughly, and then add the pie mixture.

    2. Dawn Chesser says:

      Yes, I did this! Delicious!

  9. Mary Smith says:

    I would like to replace my current crust with this recipe on a gooey butter cake which requires baking. Do I need to prebake the crust or will it work baking at the same time. Thank you!

    1. Robyn Stone says:

      I have never baked a cake this way but I would bake this crust the same as your current crust.

  10. JANET WAGNER says:

    So simple, it’s hard to stuff up this one. I add a tsp of salt and brown for 5 minutes longer than the recipe suggests. Perfect, every time!