Shortbread Pie Crust

Shortbread Cookie Crust for a Coconut Cream Pie Recipe

4.13 from 72 votes

This easy shortbread pie crust is buttery, slightly sweet, and tastes like a shortbread cookie. It's made with just five ingredients and can be pressed right into the pie dish, no rolling required!

Prep Time5

Cook Time10

Total Time15

Course: Dessert

Cuisine: American

Servings: servings

Author: Eden

Cost: $10

Ingredients

1 cup unsalted butter 2 sticks
2 cups flour
1/2 cup confectioners sugar
1 tsp vanilla extract
1/4 tsp baking powder

Instructions

Prepare the oven. Preheat the oven to 350°F.
Cream the butter and sugar. Beat 1 cup softened butter until light and creamy. Add ½ cup confectioners' sugar and mix until combined.
Add the remaining ingredients. Add 2 cups all-purpose flour, 1 teaspoon vanilla extract, and ¼ teaspoon baking powder. Mix just until a soft, crumbly dough forms. The dough should hold together when pressed between your fingers.
Press into the pie dish. Add the dough to a deep 10-inch pie dish and use your fingers to press it evenly across the bottom and up the sides.
Bake. Bake for 10 to 15 minutes, or until the crust is set and the edges are lightly golden.
Cool and fill. For a chilled or no-bake pie, let the crust cool completely before adding the filling. If you're using it for a baked pie, follow the baking directions for that specific filling.

Notes

No rolling needed: I usually press the dough directly into the pie dish. Use the bottom of a measuring cup to help smooth it out if needed.
Keep it even: Try to keep the bottom and sides a similar thickness so the crust bakes evenly.
Don't overmix: Stop mixing once the dough comes together and holds when pressed.
For no-bake pies: Fully bake and cool the crust before adding the filling.
Make ahead: Bake the crust up to 2 days ahead. Once completely cool, cover and store at room temperature until you're ready to fill it.

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