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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 | ©addapinch.com

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 | ©addapinch.com

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 | ©addapinch.com

Here’s my Shortbread Crust recipe. I think you’ll love it!

4.83 from 23 votes

Shortbread Crust Recipe

Dessert 15 mins

Prep Time 3 mins
Cook Time 12 mins
Course Dessert
Cuisine American
Author Robyn Stone | Add a Pinch
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.

Ingredients  

  • 1 cup (2 sticks) salted butter, softened
  • 2 cups all-purpose flour
  • ½ cup 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 information is for one crust. 

Nutritional Information

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

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Enjoy!
Robyn xo

Pies / Tarts / Cobblers Recipes

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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Recipe Review




Comments

  1. What a perfect crust. I’ll admit I’d be tempted to forgo any filling and just break bits off the crust to munch on!

  2. I made this crust and it tasted wonderful. However when I took the pie pan from the oven, my crust looked like one big cookie. All of it had puffed up so much. It seemed like too much dough for one crust. What size pan did you use? Do you think half a recipe would be better for a 9.5 inch pie plate? We are eating the crust as cookies and loving it!!!

    1. I have the same issue. It was very tasty but really thick. I didn’t see any responses to your question. Did I miss an answer? Or has there not been one?
      Thanks
      Mel

    2. Before baking, you will need to prick the crust… that should help calm down the puffiness

    3. Just like when you are making shortbread, take a fork and thoroughly prick the bottom of the crust to prevent puffing and bubbling. I’m glad you reminded me of the problem.

    4. I split the recipe in half and had plenty for a 9 inch pan. I poked a few holes in the bottom with a toothpick after reading other reviews.

  3. Can you make a double recipe with this crust for a double crusted pie? Or is it better to usa a crumb or whipped top?

  4. 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!

  5. 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?

  6. 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.

    1. 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.

    1. 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!

  7. I added 1/2 cup of pecans to the flour and ground the two together before adding the other ingredients. The pecan shortbread crust was heavenly in a fresh strawberry pie. The strawberries, pecans, and cookie type crust were awesome together. I believe it would be great with most cream pies instead of the standard graham cracker crust.

    1. Do you pre-bake or not pre-bake this crust for certain pies? Maybe you can list a few types for someone like me who wants to “cook to impress!”
      Thanks

  8. is the featured photo a picture of your actual crust? how were you able to flute the edges?

  9. this worked up quickly and easily. I did chill it in the tart pan before putting it in the oven. I also baked it at 375* for about 12 minutes. Watch it tho because it can puff up during baking. Next time I will prick a few places before baking. have not tried it as it is for someone else.

    1. Yes, you can use it for pumpkin pie, just don’t pre bake the pie crust. Fill the unbaked pie crust with the pumpkin pie filling and then bake. Thanks!

    1. You can use this crust if you wish. I use this for my Southern Pecan Pie Bars Recipe and it’s delicious. No, you will not need to pre-bake it. Enjoy! Thanks!

    1. Hi Stephanie, for cheesecake, you will pre-bake this crust at 350 until the crust is lightly brown. Thanks so much! xo

    2. I had to come back and tell you that this was absolutely delicious! I used another recipe for pumpkin cheesecake and this crust worked so well with it! I’m not a fan of the typical graham cracker crust. I’ll be making this again for Christmas. Thank you for this keeper!

  10. What determines if you should prebake? I’m doing pumpkin cheesecake bars which is halfway betwn cheesecake and pumpkin pie? You recommended no preprepare for pie but yes for cheesecake. Thanks!

  11. 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.

    1. 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!

    1. 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!!

    1. 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!

    2. You might try using parchment laper for the bottom. Just cut out a circle to fit the botton. Also, push pans are very helpful.

    3. 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.

    4. 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!!!

  12. 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….

    1. 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!

  13. Hi robyn. Im looking for a nor.al basic crust to make.my bars . having a real hard time finding a nice pasty crust i can make inadvance ..Help please

  14. I’ve been making pies for a very long time and this is the first time using a Shortbread crust.  This recipe is super easy and is very tasty.  It seems like a very sturdy crust that won’t get  soggy once you put whatever filling in.  Will definitely be using this recipe again.  

  15. Using the shortbread crust in my cheesecake. Haven’t taken it out of the oven yet but it was super easy. Would rather have not used so much butter though. I would say it looked fine when I poured the filling in the crust.

    1. How did it turn out? Did you pre-bake the crust before putting the cheesecake filling in? I am contemplating using it for cheesecake.

    1. I used white whole wheat in all of my baking. So I made this pie crust recipe with it and I will never roll out another pie crust again!!! Loved it great recipe and no rolling pin.

    2. Juanita,
      I’m so happy you liked this pie crust. I have never tried it with white whole wheat but thanks for letting us know it worked. Thanks!

    3. Hi Robyn!

      Love this recipe. Its very similar to one my grandmother used to make.
      I was wondering your thoughts on how to make this a savory dough. Like for chicken pot pies.
      Any ideas would be greatly appreciated 🙂

    4. I haven’t tried making a chicken pot pie with this crust, Melanie. I’m not sure this crust would work with the pot pie.

  16. Do you have to bake the crust first when using apples in a recipe or can you bake the apples and crust together?

    1. I’m so happy you tried it and liked it, Christine! Isn’t it delicious?! Thanks so much! xo

    1. Unfortunately, the granulated sugar will cause the shortbread to be more grainy. You’ll want to use the confectioner’s sugar called for in the recipe.

  17. Can I use this crust for a layered fruit strudel? I usually bake it once it is all put together. 3 to 4 layers.

    1. Do you need to grease the pie tin. I made this crust and it was delicious but could not get it out of pan. Did I press it in too much?

    2. Hi Connie,
      I don’t grease the pie plate for my shortbread crust. I press the crust into the pie plate until it is covered but I don’t press really hard. I have never had one stick to the pan so I’m not sure what happened. Sometimes if the crust is not thoroughly cooked, especially in the middle, it will stick. Hope this helps!

    3. I don’t get it either. Make the recipe as shown or look for what you really want. I will be making this tomorrow and will not change a thing.

    1. Hi Georgene,
      Bake 12 to 15 minutes until crust is lightly golden brown.

      Remove from oven and cool thoroughly before filling. Thanks!

    1. Cecelia, you can make powdered sugar by processing one cup granulated sugar plus 1 teaspoon cornstarch in the food processor. Hope this helps.

  18. Hi there, I just had to take a moment to thank you for sharing this recipe. I’ve tried a few different crust recipes like this one, but they never turn out right for me. Something is always “off” with the texture or flavor. This crust turned out just perfect! I have it bookmarked, and will use it often. Thanks again!!

    1. Hi Ebony,
      I don’t use this crust for my Pecan Pie. I use my Perfect Pie Crust recipe that is linked with my pie recipe. Thanks! xo

    2. I use it for my pecan pie and I now get requests to make nearly a dozen around the holidays. It’s delicious.

  19. I made the shortbread crust for a no bake lemon cheesecake, didn’t change a thing, & it turned out wonderful! Thanks!

  20. 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?

    1. 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

  21. This crust for my strawberry pie was perfect!  Followed the recipe and wouldn’t want to change a thing!

    1. If using as a pie crust, do I need parchment and pie weights to support it?

    2. 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

  22. 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

  23. I am going to try this with your coconut cream pie for my hubbies bday tomorrow… Should be delish !

  24. 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!

    1. 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!

  25. 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?

    1. 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.

  26. 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!

    1. I would pre-bake the crust for about 10 minutes, Lynn. Then fill and bake. Hope you enjoy!

  27. 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. 🙂

    1. This recipe is for a 9-inch pan. For a 10-inch deep-dish pan, I might double the recipe, Lynn.

  28. 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!!!!!

  29. 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.

  30. 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?

    1. 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

  31. 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??

  32. 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.

  33. 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!

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

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

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

  36. 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. 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. 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

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