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This shortbread cookie pie crust is like biting into a buttery cookie and makes every pie taste extra special. I love using it as a fun twist on the classic crust, especially for fruit pies, cream pies, and even tarts. It’s easy to make with just five ingredients and goes with everything.
If you’re a shortbread fan (hi, same!) don’t miss my rosemary shortbread cookies, lemon bars, or shortbread cookie bars. They’re all buttery, sweet, and simple.
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Pin ItWhy I Love This Shortbread Pie Crust
- Tastes like a cookie – Buttery, sweet, and crisp… it’s basically a shortbread cookie holding your pie together.
- So easy to make – Just five simple ingredients and no rolling required.
- Perfect for any pie – I use it with my chocolate chip cookie pie, but honestly, it works with almost any sweet filling.
- Great for pies or tarts – This crust is super versatile and always gets rave reviews.
- A fun twist on classic crust – It’s sweeter and more flavorful than a traditional pie crust and adds something extra to every bite.
Ingredient Notes
Unsalted Butter: The key to that rich, buttery flavor. I always use unsalted, but if you only have salted, just skip adding extra salt.
All-Purpose Flour: Classic and simple. You can use a 1:1 gluten-free flour blend if needed – it still turns out great.
Confectioner’s Sugar: Also called powdered sugar. It gives the crust that smooth, melt-in-your-mouth texture. You can swap in coconut sugar (blended into powder) for a less refined option.
Vanilla Extract: I love using pure vanilla, but almond extract is a fun twist (especially for cherry or chocolate pies), and lemon extract is super fresh with fruit fillings.
How to Make Shortbread Pie Crust
Mix the butter: In a mixing bowl or food processor, beat the butter until fluffy, then add in the confectioners sugar.
Add dry ingredients: Mix in the flour lightly using the paddle attachment or your hands, then add vanilla extract and baking powder until the mixture is crumbly.
Form the crust: Roll the dough or press it directly into a pie dish, making sure to bring it up the sides to create a nice edge.
Bake the crust: Place in a preheated 350°F oven and bake for 10-15 minutes until lightly golden.
Cool completely: Let the crust cool before adding your pie filling to prevent fogginess.
Add your filling: Proceed with your pie filling instructions for whatever delicious pie you’re making!
Two Easy Ways to Form Your Shortbread Pie Crust
1. Roll It Out
- Roll the dough between two sheets of parchment with a little powdered sugar.
- Carefully transfer to the pie dish and gently press to fit.
- Line with parchment and add pie weights if blind baking.
2. Press It In
- Add the dough straight to your pie dish.
- Dust your hands with powdered sugar and press it evenly across the bottom and sides.
- Smooth the edges and pop in pie weights if blind baking.
Shortbread Pie Crust Tips
Here’s what I’ve learned after making this crust for just about every pie under the sun:
Watch for the Golden Edge
Bake until it’s lightly golden around the edges—that’s your cue it’s ready. The color = flavor, so don’t pull it too early!
Use a Food Processor (or Your Fingers!)
When I’m in a rush, the food processor is a lifesaver. But honestly, your hands work just fine too. Either way, it’s a super quick crust.
Cool Before Filling
This one’s key: Let the crust cool completely before adding any no-bake filling. It keeps the texture perfect and prevents a soggy bottom.
Blind Baking = Crisp Crust
Pre-bake your crust when using no-bake or extra gooey fillings. Line it with parchment, fill with pie weights (or dried beans or sugar!), and bake at 350°F for 15–20 minutes. Remove weights, then bake 5–10 more minutes until golden.
Press or Roll, Your Call
Roll the dough between parchment for a smooth look, or press it straight into the pan with your fingers. Both ways work—just aim for an even thickness.
Frequently Asked Questions
Yes, prepare and bake the crust up to 2 days in advance. Store it covered at room temperature until ready to fill.
Absolutely! Ensure the crust is fully baked and cooled before adding no-bake fillings.
Yes, a 1:1 gluten-free flour blend works well in this recipe.
Pie Recipes You’ll Love
- Chocolate Chip Cookie Pie
- Cherry Pie Bars
- Sweet Potatoe Pie
- Lemon Curd Pie
- Banana Pudding Pie
- Stonefruit Pie
- Strawberry Lemonade Pie
Are you looking for more delicious crusts? Try my graham cracker crust and buttery pie crust.
If you try this easy shortbread pie crust recipe, I’d love to hear how it turned out! Leave a comment below or tag me on Instagram @sugarandcharm with your delicious creations.
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Shortbread Pie Crust
Ingredients
- 1 cup unsalted butter, 2 sticks
- 2 cups flour
- 1/2 cup confectioners sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking powder
Instructions
- Beat the butter and sugar: In a mixing bowl or food processor, beat the softened butter until light and fluffy. Add the powdered sugar and mix until combined.
- Add dry ingredients: Mix in the flour, vanilla extract, and baking powder. Stir just until the dough comes together and looks crumbly but holds when pressed.
- Form the crust: Press the dough evenly into a pie dish, making sure it goes up the sides. You can also roll it out between parchment paper if you prefer.
- Bake: Bake in a preheated 350°F oven for 10–15 minutes, until the edges are lightly golden.
- Cool and fill: Let the crust cool completely before adding your filling. Follow your pie recipe from here!
Notes
Line the crust with parchment paper and fill with pie weights (or dried beans, rice, or sugar). Bake at 350°F for 15 minutes, then remove the weights and paper. Bake 5–10 more minutes until the crust is golden. This prevents shrinking and bubbling. Storage Tips:
- At Room Temp: Store the baked crust (unfilled) covered at room temperature for up to 2 days.
- In the Fridge: If filled, cover the pie tightly and refrigerate for up to 4 days.
- Freeze It: You can freeze the unbaked crust (pressed into the pan) for up to 3 months. Wrap well in plastic wrap and foil. Bake straight from frozen—just add 5 extra minutes to the bake time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this crust and have made it many times using gluten free flour and crisco shortening instead of vegan butter. It comes out great! I’m trying to save time with all the pie baking for Thanksgiving, so I was wondering after I bake the crust for the 10 minutes and the crust cools; can I refrigerate or freeze the crust at this point before I bake it again with the filling? Also, if I freeze it, can I add the filling directly to the frozen crust and bake it; or does it need to be thawed first? Thank you! 😊
When I par bake the crust it slips down the sides causing holes on the side and a thicker crust at the base around the rim.
Would you have a solution to this.