This easy no bake Shortbread Crust Recipe is perfect for cheesecake, pies, bars and tarts. This homemade pie crust takes just five minutes and four ingredients.

It really is that simple! Plus, it’s also freezer friendly, which makes it so easy to make ahead of time.

A shortbread crust pressed into a white ruffled ceramic pie dish on a marble surface, flowers to the side
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Originally published 10/22/19, updated with fresh content 9/9/22.

As it starts to warm up, I tend to use my oven a little less. It’s a mix of wanting to spend more time outdoors and a smaller effort in the kitchen, and the love for all things chilled this time of year.

That’s one of the many reasons I love this no bake Shortbread Crust! It’s simple, buttery, sweet but yet not too sweet, making it a delicious base for cheesecakes, pies, bars, tarts and more.

This Shortbread Crust Recipe creates a thick crust with great texture and can hold filling without becoming soggy.

Why You’ll Love this Shortbread Crust Recipe

  • Minimal Ingredients
  • No Baking Required
  • Great for a Variety of Desserts
  • Perfect for Entertaining

Making pie crust is so simple – and incredibly rewarding. The options are endless… try this amazing Shortbread Crust, Sugar Cookie Crust, Pretzel Pie Crust, Speculoos Crust, Quiche Crust and of course classics like Oreo crust or graham cracker crust.

A shortbread crust pressed into a white ruffled ceramic pie dish on a marble surface

Shortbread Crust Ingredients

  • Shortbread Cookies – Use homemade or your favorite brand.
  • Butter – I prefer using salted butter for this recipe, but you can also use unsalted.
  • Brown Sugar – A blend of brown sugar and white sugar sweetens this crust to perfection.
  • White Granulated Sugar – The perfect amount of sweetness!
Ingredients for a no bake shortbread crust in a white ruffled ceramic pie dish

How to Make Shortbread Pie Crust

It’s quick and easy to make and like so many of my recipes, only uses a few ingredients. Just dump them all into a food processor and let it do all the “work.” It takes just three minutes!

  1. First, in a food processor, crush shortbread cookies until smooth. A small food processor filled with shortbread crust ingredients
  2. Next, add butter and sugars and combine in processor.
  3. Press into a greased pie crust. Ingredients for a no bake shortbread crust in a white ruffled ceramic pie dish A shortbread crust pressed into a white ruffled ceramic pie dish on a marble surface
  4. Refrigerate 10+ minutes and fill.

Tips

  • Grease the pie dish before adding the crust for easy removal. This is my favorite baking spray.
  • Chill the pie crust for 10 minutes before adding the filling.
  • Avoid gaps. Fill in with more crust as needed.
  • If you have more than one of the same pie plate, you can gently press one on top of the other for a picture perfect compact crust without effort!
  • While this is a no bake crust, it can be baked in the oven just like a graham cracker crust. That means you can use it for cheesecakes and more!

Halving, doubling or tripling a recipe? Use this free printable Measurement Conversion Chart.

Serving Suggestions

So, what should you put in a shortbread crust? The list is endless, but here are a few of my Shortbread Crust Recipe favorites:

A Shortbread Crust is often a welcomed, but unexpected surprise when slicing into a pie where most anticipate the usual graham cracker crust.

A shortbread crust pressed into a white ruffled ceramic pie dish on a marble surface

Frequently Asked Questions

Can you freeze a shortbread crust?

This pie crust only takes about 5 minutes to make, but you can make them ahead of time and freeze them so that you have pie crusts ready to go! Freeze the pie crust in a dish by wrapping in plastic wrap or foil then placing in a freezer bag.

Can you make a no bake pie crust without a food processor?

Don’t fret – if you don’t have a food processor, you can make this pie crust by hand. Place the cookies in a bag and use a mallet or rolling pin to break them up, then combine ingredients and press into greased pie dish and refrigerate.

Dietary Considerations

  • Vegetarian
  • Nut Free
  • Gluten – to make this shortbread crust gluten free, choose a gluten free cookie.
  • Dairy – to make this crust dairy free, sub with a vegan butter.

How to Store

  • At Room Temperature – Covered in plastic wrap or in a Ziplock bag up to three days.
  • Refrigerated – Covered in plastic wrap or in a Ziplock up to one week.
  • Freeze – Freeze the pie crust in a dish by wrapping in plastic wrap or foil then placing in a freezer bag.

More Dessert Inspiration

A shortbread crust pressed into a white ruffled ceramic pie dish on a marble surface
5 from 8 votes

Shortbread Crust Recipe

Easy no bake Shortbread Crust for a simple and sweet base for pies, cheesecakes, tarts, bars and more!
Prep: 5 minutes
Cook: 0 minutes
Refrigerate: 15 minutes
Total: 5 minutes
Servings: 8
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Ingredients  

  • 10 ounces shortbread cookies
  • 6 tablespoons butter melted, salted butter is preferrred
  • 1 tablespoon brown sugar packed
  • 2 tablespoons white granulated sugar

Instructions 

  • In a food processor {or bag with a mallet}, crush shortbread cookies until smooth.
  • Add butter and sugars and combine in processor {or in a bowl with a spoon}.
  • Press into a greased pie dish.
  • Refrigerate 10+ minutes and fill.

Tips

Substitutions

  • Butter – Salted is preferred, but you can use unsalted butter.
  • Sugar – Use all white or all brown sugar if a substitute it needed.
  • Cookies – You can substitute sugar cookies or speculoos cookies.

To Store

  • At Room Temperature – Up to 5 days covered.
  • Refrigerated – Up to 1 week covered.
Calories: 270.49kcal | Carbohydrates: 27.33g | Protein: 2.25g | Fat: 17.06g | Saturated Fat: 7.56g | Cholesterol: 29.66mg | Sodium: 261.11mg | Potassium: 35.44mg | Fiber: 0.64g | Sugar: 9.79g | Vitamin A: 292.87IU | Calcium: 14.92mg | Iron: 0.97mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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12 Comments

  1. 5 stars
    the crust was amazing! its didnt get in the least bit soggy and the flavors went great with my lemon cheescake.

  2. 5 stars
    You’re right, I wanted to eat this by the spoonful. I filled it with lemon curd to make a last minute dessert and everyone raved about it!

  3. Hi Julie, do you think this would work for an ice cream pie base? Wondering how it would freeze.