Shortbread Crust Recipe -
Shortbread Crust Recipe
  • READY IN 30 mins

Shortbread Crust

Recipe by  

"Simple and easy shortbread crust you'll love. Especially wonderful if your planning to make a peach pie."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie crust Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Stir together flour and baking powder; blend into butter mixture. Pat into a 9 inch pie plate.
  3. Bake in preheated oven for 12 to 15 minutes, or until edges are lightly browned.
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Reviews More Reviews

Most Helpful Positive Review
Jun 07, 2003

We have updated this recipe due to a typo. The amount of baking powder has been reduced to 1/4 teaspoon.

Most Helpful Critical Review
Mar 09, 2012

I made this and left out the baking powder because I was afraid it would puff up too much. Even without the baking powder, the crust was so thick that there was no longer space in my 9 inch pie plate for the pie filling and I had to use a different recipe. Sprinkled it with cinnamon sugar, cut it into wedges, and called it shortbread cookies instead. Tasted good, but was impractical as a pie crust. I think it would work nicely as a crust if you cut the recipe down by a third.

Jul 06, 2004

Delicious shortbread crust. A few comments, though: 1) yields 2 pies, or one double crust; 2) I think baking powder may be omitted, since the shortbread rises very high and 3) may add 1/2 to 1 tsp salt, to make it even more shortbready.

Jul 25, 2004

Quick and easy to make crust. I refrigerated the dough for a half hour before baking, pricked the crust on the bottom to keep it from "poofing" up too much, and added 1 tsp. of vanilla for flavour. Quick, easy and delicious. I agree with the previous review; it yields two crusts. Great with the Fresh Strawberry Pie I.

Apr 15, 2008

This recipe provides more dough than will fit into a 9-in pie plate. It would probably work better in a 9x13. I had to cook 7 minutes longer than indicated to get it done & a couple of times had to take it out of the oven to pat down & reshape the rising dough so it would leave room in the dish for my pie filling. It was worth the effort though & went nicely with my key lime pie.

Jul 21, 2003

What a simple recipie for crust. Excellent tasting, I could just eat the crust alone. Also the fat calories are not the high.

Feb 23, 2006

Very tasty. My supermarket doesn't carry the premade shortbread crusts anymore so I thought I'd try this one. I also added a capful of vanilla to the batter and refrigerated the pie crust for about 1/2 hour prior to baking. I found baking time is more like 15-20 minutes. This crust is great with strawberry pie recipes from this site.

Jul 05, 2004

I thought this recipe was delicious. The first time I made it I filled the crust with fresh strawberries, and the second I used dulce de leche ice cream. Delicious!


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  • Calories
  • 348 kcal
  • 17%
  • Carbohydrates
  • 31.7 g
  • 10%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 23.3 g
  • 36%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 179 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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