Shortbread Crust

5 from 1 vote

This easy 3-ingredient buttery shortbread cookie crust recipe is a slightly sweet, perfectly thick crust for your favorite baked and no-bake filling recipes. Freeze for a no-bake pie or tart crust, or bake for a firmer, sturdier crust.

Prep Time5

Total Time5

Course: Dessert

Cuisine: American

Servings:

Calories: 266kcal

Author: Cara Lanz

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.

Nutrition