Shortbread Crust

Easy no bake Shortbread Crust Recipe for cheesecake, pies, bars and tarts.

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.

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. Shortbread cookies, butter and sugars are all you need to make this tasty treat. You can even just dump them all into a food processor and let it do all the “work.” It takes just 3 minutes!

It’s so hard to use your spoon to press it in your pie dish rather than into your mouth.

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

Shortbread Crust isn’t Just for Pies

So, what should you put in a shortbread crust? The list is endless, but here are a few of my Shortbread Crust Recipe favorites: Pecan Pie Bars, Lemon Pie, Rhubarb Bars, Fruit Pizza, Banana Cream Pie, Lemon Berry Pie, Lemon Tart and whatever your little heart desires {um, all of the above, please?}

The Best Shortbread Crust Recipe:

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Shortbread Crust Recipe

Easy no bake Shortbread Crust for a simple and sweet base for pies, cheesecakes, tarts, bars and more!

Course Dessert

Cuisine American

Keyword bars, cheesecake, no bake, pie crust, shortbread, tart

Prep Time 5 minutes

Total Time 5 minutes

Servings 8

Author Julie Blanner

Ingredients

• 10 oz shortbread cookies
• 6 Tbsp {salted} butter melted
• 1 Tbsp brown sugar packed
• 2 Tbsp sugar

Instructions

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

Recipe Notes

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.

If you love this recipe as much as I do, please write a five-star review and help me share on Facebook and Pinterest

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