This easy to bake Shortbread Crust Recipe is perfect for cheesecake, pies, bars and pies. This homemade pie crust takes just five minutes and four ingredients.
It really is that simple! In addition, it is also freezer-friendly, which makes it so easy to make in advance.
As it starts to heat up, I tend to use my oven a little less. It’s a mix of wanting to spend more time outdoors and less effort in the kitchen, and the love of all things cool this time of year.
That’s one of the many reasons I love this no bake Shortbread Crust! It’s simple, buttery, sweet but not too sweet, making it a delicious base for cheesecakes, pies, bars, pies and more.
This Shortbread Crust recipe creates a thick crust with great texture and can hold fillings without becoming soggy.
Why You’ll Love This Shortbread Crust Recipe
- Minimal ingredients
- No baking required
- Great for a wide variety of desserts
- Perfect for entertaining
Making pie crust is so simple – and incredibly rewarding. The possibilities are endless… try this amazing Shortbread Crust, Sugar cookie crust, Pretzel Pie Crust, Speculoos crust, Quiche crust and of course classics such as Oreo crust or graham cracker crust.
Shortbread Crust Ingredients
- Shortbread Cookies – Use homemade or your favorite brand.
- Butter – I prefer to use salted butter for this recipe, but you can also use unsalted.
- Brown sugar – A mixture of brown sugar and white sugar sweetens this crust to perfection.
- White granulated sugar – The perfect amount of sweetness!
How to make shortbread pie crust
It is quick and easy to make and, like so many of my recipes, uses only a few ingredients. You just throw them all into a food processor and let it do all the “work”. It only takes three minutes!
- First, crush shortbread cookies in a food processor until smooth.
- Then add butter and sugar and put in a processor.
- Press into a greased pie crust.
- Refrigerate 10+ minutes and fill.
- Grease the pie dish before adding the crust for easy removal. This is my favorite baking spray.
- Cool the pie crust for 10 minutes before adding the filling.
- Avoid holes. Top up with more crust as needed.
- If you have more than one of the same pie plate, you can gently press one on top of the other for a perfectly compact crust with no effort!
Halve, double or triple a recipe? Use this free printable Measurement conversion chart.
So what should you put in a shortbread crust? The list is endless, but here are a few of my Shortbread Crust Recipe favorites:
A Shortbread Crust is often a welcome but unexpected surprise when cut into a pie where most expect the usual graham cracker crust.
Frequently asked questions
This pie crust only takes about 5 minutes to make, but you can make them ahead of time and freeze them so you have pie crusts ready to go! Freeze the pie base in a dish by wrapping it in plastic wrap or foil and placing it in a freezer bag.
Don’t worry – if you don’t have a food processor, you can make this pie base by hand. Place the cookies in a bag and use a hammer or rolling pin to break them up, then combine the ingredients and press into a greased pie tin and refrigerate.
- Free of nuts
- Gluten – to make this shortbread crust gluten-free, choose a gluten-free cookie.
- Dairy – to make this crust dairy free, sub with a vegan butter.
How to store
- At room temperature – Covered in plastic wrap or in a Ziplock bag for up to three days.
- Refrigerated – Covered in plastic wrap or in a Ziplock for up to a week.
- Freeze – Freeze the pie base in a dish by wrapping it in plastic wrap or foil and placing it in a freezer bag.
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Avoid your screen going dark
In a food processor or bag with a hammer, crush shortbread cookies until smooth.
Add butter and sugar and put in a processor or in a bowl with a spoon.
Press into a greased pie dish.
Refrigerate 10+ minutes and fill.
- Butter – Salt is preferred, but you can use unsalted butter.
- Sugar – Use all white or all brown sugar if a substitution is needed.
- Cookies – You can substitute sugar cookies or speculoos cookies.
- At room temperature – Up to 5 days covered.
- Refrigerated – Up to 1 week covered.
Calories: 270.49kcal (14%), Carbohydrates: 27.33g (9%), Protein: 2.25g (5%), fat: 17.06g (26%), Saturated Fat: 7.56g (38%), Cholesterol: 29.66mg (10%), Sodium: 261.11mg (11%), Potassium: 35,44mg (1%), Fiber: 0.64g (3%), Sugar: 9.79g (11%), Vitamin A: 292.87IU (6%), Calcium: 14.92mg (1%), Iron: 0.97mg (5%)
Estimated nutritional information is provided as a courtesy and is not guaranteed.