With Shortbread Crust, it’s like you are eating a cookie and a pie at the same time! It’s buttery, dense-yet-crumbly, sweet (but not too sweet!), and the best crust recipe for any tart.
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If you’re intimidated by homemade crust, start with this shortbread crust!
This is the easiest pie crust there is to make!
Whereas flaky, pastry-style crusts like Whole Wheat Pie Crust take some time to master, shortbread crust is a cinch.
Can you make cookies? You can make shortbread pie crust!
This recipe is simple to prepare, with no fiddling with pastry cutters, pie weights, or parchment paper. And it’s ready to be filled with all kinds of delicious things in under 30 minutes!
5 Star Review
“It is a great crust and for a beginner in pies this is a full proof to go to pie crust.”
— Sabrina —
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Butter. Use room temperature butter. Traditional pie crusts have you use ice cold butter, but that is not the case for shortbread.
- Powdered Sugar. Use confectioners’ sugar over granulated to keep it so soft.
- Flour. I like to swap in a portion of whole wheat flour for some of the all-purpose flour for adding a little nutrition to my desserts. It’s an undetectable difference that adds in some protein and fiber. You can use entirely all-purpose flour if you prefer.
- Vanilla. Pure vanilla is the holy grail of any baked good.
- Lemon Zest. Optional, but adds a delightful brightness.
How to Make Shortbread Crust
Combine the Ingredients (photo 1). Combine all the crust ingredients in a stand mixer fitted with a paddle attachment (or use a large mixing bowl and spatula).
Make the Dough (photo 2). Mix until a dry cookie-dough-like mixture forms.
Form the Crust (photo 3). Press the dough evenly along the bottom and up the sides of the tart pan and trim any overhanging excess.
Bake (photo 4). Prick the dough all over with the tines of a fork. Freeze the crust for 15 minutes. Bake shortbread crust at 350 degrees F for 18 to 20 minutes, until golden. Let cool completely on a wire rack, then use as desired. ENJOY!
My Favorite Ways to Use Shortbread Crust
From chocolate to fruit, you can fill this crust with any of your favorite pie fillings (my choice: Cherry Pie Filing). You really can’t go wrong.
- Tarts. Lemon Tart is my favorite way to use this shortbread crust, and you could also make Vegan Chocolate Tart.
- Pies. You could make any no-bake pie with this crust baked in a pie plate. The filling from this Lemon Cream Pie, Strawberry Pie, or Vegan Chocolate Pie would all be fabulous.
- Cheesecake. Shortbread makes a tasty substitute for the traditional graham cracker crust, providing buttery, crumbly contrast to the airy cream cheese filling. Try this Greek Yogurt Cheesecake.
Shortbread Crust
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Ingredients
- 6 tablespoons unsalted butter at room temperature
- ¾ cup all-purpose flour
- ½ cup white whole wheat flour or additional all-purpose flour
- ⅓ cup powdered sugar
- ¼ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 1 tablespoon water
Instructions
- Coat a 9-inch round tart pan with a removable bottom with nonstick spray.
- In a bowl of a standing mixer fitted with a paddle attachment or in a large mixing bowl with a rubber spatula (or wooden spoon), combine all the crust ingredients: the butter, all-purpose flour, white whole wheat flour, powdered sugar, salt, vanilla, water, and lemon zest (if using). Mix until a somewhat dry looking cookie-dough-like mixture forms; when pressed together with your fingers, it should hold together. Press evenly along the bottom and up the sides of the prepared tart pan. Trim off any excess dough that overhangs the pan. Prick the dough all over with the tines of a fork.
- Freeze the crust for 15 minutes. Meanwhile, place a rack in the center of the oven and preheat to 350 degrees F. Bake for 18 to 20 minutes, until golden. Let cool completely, then use as desired.
Notes
- TO STORE: Shortbread pie crust can be stored at room temperature. Wrap tightly with plastic wrap to ensure it does not dry out.
- TO FREEZE: You can freeze shortbread dough before baking it or after baking it. Tightly wrap and keep in freezer for up to 3 months. Before using, let thaw overnight in the refrigerator.
It is a great crust and for a beginner in pies this is a full proof to go to pie crust. Thanks for sharing
Hi Sabrina! So glad you enjoyed the recipe! Thank you for this kind review!
I really liked how this crust felt homemade without being tricky. I liked how easy it was to make and that it had just enough flavor to complement whatever filling I used. Definitely a recipe I’ll save for later. Thank you!
So great to hear, Portia! Thank you!
Really happy with how this crust turned out. I appreciated that it only took about 30 minutes total. My kids loved eating the edges because of that soft yet crumbly texture. I’ll use this recipe from now on. Thanks
Makes me so happy to hear, Karla! Thank you!
I made this crust for a chocolate tart, and my family really enjoyed it. The texture was perfect andd soft but sturdy enough to hold the filling. The buttery flavor was just right, and I liked that it didn’t taste too sweet compared to some other crusts I’ve tried.
Yay! So glad to hear, Victoria!