Shortbread Crust
Easy no bake Shortbread Crust 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 the 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 favorites: Pecan Pie Bars, Lemon Bars, 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:
Shortbread Crust
Easy no bake Shortbread Crust for a simple and sweet base for pies, cheesecakes, tarts, bars and more!
Ingredients
- 10 oz shortbread cookies
- 6 Tbsp {salted} butter, melted
- 1 Tbsp brown sugar, packed
- 2 Tbsp sugar
Directions
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 crust.
Refrigerate 10+ minutes and fill.
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.
Hi Julie, do you think this would work for an ice cream pie base? Wondering how it would freeze.
Yessssss! It would be amazing. It works just like a graham cracker crust (but better)!
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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!