My shortbread pie crust is like biting into a buttery shortbread cookie and complements many pies! Use it instead of a traditional pie crust for a fun twist on your next baking creation. It’s also great for tarts and easy to make with just five ingredients!
If you love shortbread, you’ll want to try my raspberry shortbread cookies, lemon bars with shortbread crust, and shortbread cookie bars!
Shortbread Pie Crust
This homemade pie crust adds more sweetness to a pie and gives it a flavor different from the standard pie crust.
Best of all, it goes with so many different types of pie! I make this recipe with my chocolate chip cookie pie and they go together beautifully. I truly can’t think of a pie recipe that wouldn’t be delicious with a shortbread crust!
Why You’ll Love This Shortbread Pie Crust
It’s super easy: Made with just five ingredients that come together quickly!
Works for tarts and pies: This versatile crust is perfect for all your favorite desserts!
A fun twist on tradition: Try something different than your regular pie crust!
Tastes like a cookie: It’s like biting into a buttery shortbread cookie with your pie!
Sweeter than regular crust: The cookie texture goes perfectly with almost all sweet pies!
Shortbread Pie Crust Ingredients
Unsalted Butter – This creates a buttery flavor and holds the pie crust together, making it flaky.
All-Purpose Flour – This is a classic ingredient in shortbread and gives the cookie crust its structure.
Confectioner’s Sugar – Also known as powdered sugar, this sweetens the cookie crust and gives it a smooth texture.
Vanilla Extract – This adds flavor and depth to the cookie crust. Use a pure, good-quality extract.
Baking Powder – This helps the cookie crust to rise and become fluffy.
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 Methods for Forming Your Shortbread Pie Crust
Method 1: Rolling the Crust
Prepare your surface: Place a large piece of parchment paper on your counter and dust with powdered sugar.
Position the dough: Place the dough in the center of the parchment paper.
Prevent sticking: Sprinkle more powdered sugar over the top of the dough.
Roll out dough: Roll to about 1/2 inch thickness with a rolling pin.
Transfer to dish: Carefully move the rolled dough to your pie dish.
Shape the crust: Press gently to fit the shape of the dish.
Prepare for baking: Line with parchment paper and add pie weights if blind baking.
Method 2: Pressing the Crust
Start in the dish: Place the dough directly into your pie dish.
Keep it from sticking: Dust your hands with powdered sugar.
Form the base: Use your fingers to press the dough evenly across the bottom.
Create the sides: Work the dough up the sides of the dish.
Even thickness: Make sure the crust has consistent thickness throughout.
Finish the edges: Smooth the edges for a neat, polished look.
Ready for baking: Line with parchment paper and add pie weights if blind baking.
Pie Weights
Pie weights are helpful when blind baking your shortbread crust. Simply line your formed crust with parchment paper, then fill with pie weights.
This prevents bubbling and shrinking during baking. Bake with weights for about 15 minutes, then remove the weights and parchment to continue baking until golden.
If you don’t have pie weights, you can use dried beans, uncooked rice, or sugar.
Baking Blind
Baking blind is simply pre-baking your shortbread crust before adding the filling. This technique is especially important for no-bake fillings or pies with wet ingredients.
Line your formed crust with parchment paper, add pie weights, and bake at 350°F for about 15-20 minutes. Then remove the weights and parchment paper and bake for another 5-10 minutes until the crust is golden brown.
Let the crust cool completely before adding your filling for the best results.
Storage
Room Temperature
Your shortbread pie crust can be stored in an airtight container at room temperature for up to two weeks. The buttery, dense texture of shortbread helps it stay fresh longer than other baked goods.
Make sure the container is completely sealed to prevent the crust from absorbing moisture from the air and becoming soft.
Refrigerate
For even longer storage, place your shortbread crust in the refrigerator where it will keep fresh for up to a month. This is especially helpful if you’ve made the crust in advance for a special occasion.
Wrap the crust tightly in plastic wrap before placing it in an airtight container to maintain its texture and prevent it from absorbing refrigerator odors.
Freeze
Shortbread pie crust freezes exceptionally well, making it perfect for preparing ahead of time.
Form your crust in the pie dish, or shape the dough into a disk, then wrap it tightly with plastic wrap followed by aluminum foil to prevent freezer burn. You can store the shortbread crust in the freezer for up to three months.
The best part is you can bake this crust directly from frozen – no need to thaw! Simply add a few extra minutes to the baking time for perfect results.
For already baked crusts, allow them to thaw in the refrigerator overnight before filling.
Recipe Variations
Once you’ve mastered this easy shortbread pie crust by following our simple recipe, why not mix things up with some tasty variations?
Flavored Extracts: Replace the vanilla extract with almond extract or lemon extract for a different flavor profile while maintaining that classic shortbread texture.
Spiced Shortbread: Add a teaspoon of cinnamon, nutmeg, or pumpkin pie spice to the dough for a warm, aromatic crust that pairs perfectly with fall pies.
Chocolate Shortbread: Mix in 2 tablespoons of cocoa powder for a chocolate shortbread crust that’s divine with chocolate or cream pies.
Citrus Zest: Add 1 tablespoon of lemon, orange, or lime zest to the dough for a bright, refreshing flavor that complements fruit pies beautifully.
Nutty Crust: Fold in 1/4 cup of finely chopped nuts like pecans, walnuts, or almonds for added texture and flavor.
Eden’s Tips
Quick Food Processor Method: Use a food processor to quickly and easily make the dough with minimal effort. If you don’t have a food processor, you can use a pastry cutter or a fork to mix the dough just as effectively.
Perfect Thickness: For a thick, substantial crust, roll out to 1/2″ thickness for that classic shortbread bite. When pressing into the pie dish, use even pressure to create a consistent thickness throughout the crust.
Cooling Is Critical: Let the crust cool completely before adding the filling for no-bake pies to prevent a soggy bottom.
Avoid Overmixing: Mix just until ingredients are combined to prevent a hard crust. Overmixing the dough is a common reason for tough shortbread.
Watch Your Baking Time: For softer shortbread, bake for less time. For crunchier shortbread, extend the baking time slightly until more golden brown.
Texture Preference: The texture of your crust can be adjusted to your liking – there’s no right or wrong way! Bake according to your preference for soft or crunchy shortbread.
Golden Color Indicator: Always bake until the crust is a light golden brown for the best flavor and texture, regardless of your desired crunchiness level.
Best Pies for Shortbread Pie Crust
This crust is much easier than pie crust. It always turns out and looks beautiful. A shortbread cookie crust goes with any special occasion and goes well with these pies:
Fruit Pies – Apple, cherry, peach, and strawberry pies are all excellent choices for shortbread crusts- the sweetness of the fruit balances out the sweetness of the cookie crust.
Cream Pies – Chocolate, egg custard, coconut, and key lime pies are all delicious options with shortbread crusts. The creamy filling complements the cookie flavor of the crust.
Nut Pies – Pecan and pumpkin pies are perfect for shortbread crust. The nutty flavor of the filling will go well with the cookie flavor of the crust.
More 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.
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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
- In a mixing bowl or food processor, beat the butter until fluffy, and add in the sugar.
- Then, add in the flour and lightly mix with the paddle attachment or your hands. Add in the vanilla extract and baking powder and mix until the mixture is crumbly.
- Roll the dough or press it into a pie dish, up the sides and make a nice crust, and bake in a preheated 350 degree oven for 10 to 15 minutes.
- Let the crust cool before adding the filling.
- Proceed with the pie filling instructions for whatever pie you're making.
Is this recipe for top and bottom pie crust?
The bottom of the pie.
That pie crust is not cooked.
This crust is cooked, you can add extra time if you need.
I loved the flavor, but the crust stuck to the pie glass and had to scrape the slices off the plate. Any suggestions?
Can I make this with vegan butter? If so which is better stick or tub?
Not sure if that would work! We haven’t baked much with vegan butter.
I found it impossible to press into pie pan. The dough just sticks to my fingers no matter what I do! I tried wetting fingers, buttering fingers, pressing in using plastic wrap. Any suggestions?
Yes, use powdered sugar or flour to press. You can also roll the dough out using powdered sugar or flour and then place it in the pie dish. You need to make sure you have powdered fingers, so constantly adding flour to them so it won’t stick.
How do you keep the crust from slipping from the sides while baking?
Is this recipe enough to cover the bottom of a 13×9 dish?
this is for a 9″ round pie dish.
Just made the crust batter and it was more than i needed for 1 pie crust. Can I freeze the raw batter?
You can freeze pie crust!
If you’re blind baking this cookie crust do you need to weigh it down? And should I cover it with foil, Does it shrink away from the sides of the pan if it’s not weighted?
You don’t need to weigh it down and if you’re just cooking the crust it’s for such a short time that you don’t need to tinfoil it. You will need to add foil when you put the pie filling in and cook it again.
It doesn’t shrink and no need to put weights in pan. This is too much crust for a regular 9” pie; I might suggest 1/2 for this size pie pan or use original recipe and make two.
Is a shortbread crust ok for a sweet potato pie. And if so do you cook the crust first