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5
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8
votes
Shortbread Crust Recipe
Easy no bake Shortbread Crust for a simple and sweet base for pies, cheesecakes, tarts, bars and more!
Prep Time
5
minutes
mins
Cook Time
0
minutes
mins
Refrigerate
15
minutes
mins
Total Time
5
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
8
Author:
Julie Blanner
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.
Notes
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.
Nutrition
Calories:
270.49
kcal
|
Carbohydrates:
27.33
g
|
Protein:
2.25
g
|
Fat:
17.06
g
|
Saturated Fat:
7.56
g
|
Cholesterol:
29.66
mg
|
Sodium:
261.11
mg
|
Potassium:
35.44
mg
|
Fiber:
0.64
g
|
Sugar:
9.79
g
|
Vitamin A:
292.87
IU
|
Calcium:
14.92
mg
|
Iron:
0.97
mg