Shortbread Pie Crust

Shortbread Cookie Crust for a Coconut Cream Pie Recipe

4.13 from 72 votes

This pie crust is easy and like biting into a buttery shortbread cookie! It compliments berry and chocolate pie perfectly!

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 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

Note for Blind Baking:
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.

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