No Bake Shortbread Crust Recipe

LAST UPDATED: Apr 12, 2021 | PUBLISHED: May 08, 2018 | By:

This easy no bake Shortbread Crust Recipe is perfect for cheesecake, pies, bars and tarts. This homemade pie crust takes just 5 minutes to make and 4 ingredients. This shortbread crust is freezer friendly and easy to make ahead of time.

no bake shortbread crust in a white pie dish

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

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.

You just need 4 ingredients to make these easy no bake pie crusts.

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.
  • Sugar – A blend of brown sugar and white sugar sweetens this crust to perfection.

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 3 minutes!

  1. In a food processor, crush shortbread cookies until smooth. shortbread cookies in a food processor
  2. Add butter and sugars and combine in processor.
  3. Press into a greased pie crust. shortbread pie crust mixture loose in white pie dishshortbread pie crust pressed into white dish
  4. Refrigerate 10+ minutes and fill.

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?}

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

If you’re a fan of sweet and salty, you’ll love my Pretzel Crust recipe! It’s a favorite with Chocolate or Peanut Butter Cheesecake.

A shortbread pie crust in a white dish

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 This 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.

Close up of the shortbread pie crust


  • Grease the pie dish before adding the crust for easy removal.
  • Chill the pie crust for 10 minutes before adding the filling.

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More Easy Dessert Recipes

no bake shortbread crust recipe

Shortbread Crust Recipe

Author: Julie Blanner
Easy no bake Shortbread Crust for a simple and sweet base for pies, cheesecakes, tarts, bars and more!
5 from 2 votes
Prep Time 5 mins
Refrigerate 15 mins
Total Time 5 mins
Course Dessert
Cuisine American
Servings 8
Calories 270.49 kcal


  • 10 ounces shortbread cookies
  • 6 tablespoons {salted} butter melted
  • 1 tablespoon brown sugar packed
  • 2 tablespoons sugar


  • 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.



  • 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:270.49kcalCarbohydrates:27.33gProtein:2.25gFat:17.06gSaturated Fat:7.56gCholesterol:29.66mgSodium:261.11mgPotassium:35.44mgFiber:0.64gSugar:9.79gVitamin A:292.87IUCalcium:14.92mgIron:0.97mg
5 from 2 votes
Did you Make This Recipe?Mention @JulieBlanner