This easy 3-ingredient Shortbread Pie Crust is buttery, thick, and just sweet enough. It comes together quickly and works beautifully with baked or no-bake pie filling. I love it for fruit pies, cream pies, or any pie recipe that calls for a graham cracker crust.
Oh, how I love a cookie crust. Whether it's made with graham crackers, Oreos, gingersnaps, or shortbread cookies, I can't resist the sweet, buttery flavor and crumbly, crunchy texture. In fact, a crumb crust is my go-to recipe for classics like Pumpkin Pie and Apple Pie that typically use pie dough.
This easy baked or no-bake shortbread crust recipe is thick, sturdy, and works with everything from creamy to fruit pie fillings like my Strawberry Blueberry Pie. Just press it into the pan and use it as a no-bake crust, or bake it in the oven. And if you're short on time, you can even “bake” it in the microwave. I'm not kidding -- I learned about it at food.com.
❤️You're Going to Love This
- Just 3 ingredients: shortbread cookies, melted butter, and sugar
- Sweet, buttery, crumbly, crunchy texture
- Thick, sturdy homemade pie crust that holds up to baked and no-bake fillings.
- Easy press-in crust. So much easier than standard pie crust and no rolling pin needed!
- Bake it, don’t bake it… you can even microwave it!
🥧Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Shortbread cookies. I used Lorna Doone shortbread cookies, but you can use Keebler Classic Shortbread Sandies (or Pecan Sandies -- yummy!), Walker's Shortbread, or homemade shortbread cookies. Spin through this round-up of the best store-bought shortbread cookies for the best ones in your store!
- Butter. I use unsalted butter because that's what I always have, but salted butter would also work well.
- Granulated sugar. The sugar acts as a binder to hold the crust together. So don't skip it. Reduce the sugar by one tablespoon if you prefer a less-sweet crust.
🍋Variations
- Brown sugar. The rich molasses flavor of brown sugar would be amazing in this crust. Replace it 1:1.
- Spices. Add a little cinnamon, nutmeg, ginger, cardamom, pumpkin spice, or your favorite warm spices.
- Citrus zest. Mix in a bit of lemon zest, lime zest, or orange zest for a fresh citrus twist.
🥣How to Make Shortbread Cookie Crust
Step 1: Crush the cookies into fine crumbs. Combine the crumbs with melted butter and sugar in a medium bowl.
Step 2: Press the crumbs into an even layer in the bottom and up the sides of a pie dish or springform pan. Use a flat-bottomed glass or measuring cup to press the crumbs into a compact crust.
Step 3: Freeze the crust for 15-20 minutes before filling for a no-bake crust. Or bake at 350 for 10 minutes until light golden brown. You can also microwave it for 1-2 minutes on high.
Step 4: Cool and fill the crust according to the filling recipe's instructions. For most no-bake recipes, you'll cool the crust completely before adding the filling.
👉Top Tip: If the no-bake crust sticks to the pan when serving, dip the bottom of the pan into hot water for a few seconds, and it should easily release.
☑️Tips
- I used a 9-inch pie plate, but this recipe makes enough crust to fill a 9- or 10-inch pie plate, springform pan, tart pan, or square baking pan.
- Add a pinch of salt if your cookies are very sweet.
- For a firmer crust, bake at 350°F for 8–10 minutes and cool completely.
- To microwave, bake the crust 30 seconds at a time for 1-2 minutes, checking for set edges.
🎁Storage
Store the prepared shortbread crust covered in plastic wrap in the refrigerator for up to 3 days before filling.
📅Make Ahead
Freeze the crust in the pan for up to 3 months. Thaw before using.
❓FAQs
Yes! Walkers, Lorna Doone, or any firm, buttery cookie works great.
No. It can be baked or used as a no-bake crust, depending on the specific recipe for filling you are using.
Yes. Wrap it tightly and freeze for up to 3 months.
Try this shortbread crust with Ice cream pies, chocolate or peanut butter pudding pies, key lime, lemon, banana, or coconut cream pies, no-bake cheesecakes, and fruit pies.
It will feel crumbly while you're patting it into the pan. But don't worry, it will firm up as you press it in. If you're really worried, bake the crust. Baking the crust melts the sugar. As it cools, the melted sugar firms and binds the crust together.
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📖 Recipe
Shortbread Crust
Ingredients
- 2 ½ cups shortbread cookie crumbs about 44 Lorna Doone cookies
- 7 tablespoons melted butter
- 3 tablespoons granulated sugar
Instructions
- Crush shortbread cookies into fine crumbs in a food processor or ziptop bag with a rolling pin. Combine cookie crumbs, melted butter, and sugar in a bowl until the crumbs are moistened and resemble wet sand.
- Press cookie crumbs into the bottom and up the sides of a 9-10 inch pie plate, springform pan, or tart pan with a flat bottomed glass or measuring cup. Use enough pressure to pack the crumbs but don't press too hard or the crust can become hard.
- Freeze until firm, at least 15-20 minutes, for no-bake recipes. Or bake at 350 for 10 minutes until golden brown, or microwave on high for 1-2 minutes. If the crust gets puffy after being cooked, you can gently flatten it with a glass or measuring cup.
Notes
- Crush the cookies into fine crumbs so the crust holds together.
- Add a pinch of salt if your cookies are very sweet.
- The crust may seem crumbly at first, but it firms up as you press it in. For extra stability, bake it. Melting the sugar helps bind it as it cools.
- If the no-bake crust sticks to the pan, dip the bottom of the pie plate into hot water for a few seconds, and it should easily release.
- This recipe makes enough crust to fill a 9- or 10-inch pie plate, springform pan, tart pan, or square baking pan.
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