Shortbread Crust

Shortbread Crust

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Silly Rabbit 0

"Simple and easy shortbread crust you'll love. Especially wonderful if your planning to make a peach pie."
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30 m servings 348 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 23.3 g
  • 36%
  • Carbs:
  • 31.7g
  • 10%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 179 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 110 Ratings

Most helpful positive review

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

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...

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Most positive
Least positive

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

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 t...

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 flav...

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 h...

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

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 ab...

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!

Excellent. I used it for a lemon meringue. If you wanted a nice thick crust this portion makes one thick, delicious crust. Or two thinner crusts. I placed it into my pie pan, put saran wrap ove...

This was the best shortbread crust I've ever had. I definitely could have eaten it by itself!

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