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–+ servings
Shortbread Pie Crust baked in a 9" round pie plate on a light gray marbled surface.
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Shortbread Pie Crust Recipe

A flaky shortbread pie crust recipe, suitable for any pie filling you can imagine!
Course Dessert
Cuisine American, English
Prep Time 5 minutes
Cook Time 18 minutes
Chill Time 15 minutes
Total Time 38 minutes
Servings 1 pie crust
Calories 2771kcal
Author Whitney Wright

Ingredients

  • 1 cup unsalted butter softened to room temperature
  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 teaspoon salt
US Customary - Metric

Instructions

  • Spray the bottom of a 9" pie plate with nonstick cooking spray.
  • In a large bowl cream the butter until smooth. Add the flour, powdered sugar, and salt. Mix until combined and a soft dough is formed, the mixture will be crumbly, don’t over mix. Using your hands, press the crumbly dough into a 9” pie plate, tart pan, or other pan you want to use. 
  • Chill in the fridge for 20-25 minutes, or the freezer for 15 minutes. 
  • While the crust is chilling preheat the oven to 350°F.
  • Remove the crust from the fridge/freezer and bake for 15-20 minutes or until lightly golden. Allow the crust to cool completely before filling. 

Notes

This pie crust can be made a couple of days in advance before you add your pie filling. 
If you plan to use a pie filling that needs to be baked, you may want to cover the exposed edges with foil to keep them from burning.

Nutrition

Calories: 2771kcal | Carbohydrates: 251g | Protein: 28g | Fat: 187g | Saturated Fat: 117g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 48g | Trans Fat: 7g | Cholesterol: 488mg | Sodium: 1194mg | Potassium: 323mg | Fiber: 7g | Sugar: 60g | Vitamin A: 5673IU | Calcium: 93mg | Iron: 12mg