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Whatever pie you’re making, this is the BEST No Bake Shortbread Crust to use with it! It’s an easy cookie crust recipe with just 2 ingredients.
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BEST Shortbread Crust with Cookies
How many times have you decided to make a no-bake pie and headed to the grocery store for one of those store-bought pie crusts in a tin? Don’t be ashamed, I get it. They’re easy. But homemade is better! And you have no excuse not to make homemade crusts at this point; after all, I’ve given you a No Bake Oreo Crust and a Graham Cracker Crust too.
Now I’m adding a No Bake Shortbread Crust to that list, rounding out all the important no-bake crusts you need for any pie you’re going to make!
This No Bake Shortbread Crust is super easy to make too – you don’t even need a food processor. It has just 3 ingredients and comes together in about 10 minutes. Chill it, then fill it, then eat your weight in delicious no bake pie!
Best Shortbread For Pie Crust
The most important part of any cookie crust is just that: the cookie. A shortbread crust is no different: you need to start it with a good shortbread, one you love to eat.
When you’re making a graham cracker or Oreo crust, it often doesn’t matter what brand you use. Brand names vs. generic aren’t really that different in the whole scheme of things. The difference between those and a shortbread pie crust is that not all shortbread cookies are created equal.
What’s the difference between brands of shortbread? Butter content. Some are much more buttery and delicate, while some are crisper and less buttery. The more butter a cookie has, the less butter a pie crust needs, and vice versa. For that reason, this pie crust recipe will need to be played with depending on what kind of shortbread cookie you use.
I used my favorite shortbread of all time: Walkers Shortbread. It’s thick, soft yet crunchy, and super buttery. It’s my gold standard when I think of shortbread and I don’t buy any other kind. It also makes a bomb dot comb pie crust, let me tell you.
How to Make No Bake Shortbread Crust
10 minutes, 3 ingredients, no bake – that’s one perfect shortbread pie crust, if you ask me.
- Crush the cookies
- Mix them with butter
- Press into pie plate!
What to fill a shortbread crust with
And you can fill it with ANY no bake pie filling. May I suggest a peanut butter pie, or a chocolate cream, or a banana coconut? Or what about my no bake peanut butter pie?
Want to see exactly how I made this No Bake Shortbread Crust? Check out the video (below the recipe).
What pie will YOU make??
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The BEST No Bake Shortbread Crust
Ingredients
- 10.6 Ounces Walkers Shortbread Cookies about 2 3/4 cups once crushed
- 1 tablespoon sugar
- 6 tablespoons (85g) unsalted butter melted
Instructions
- Place cookies in a large gallon size ziploc bag. Seal all but 1” of the bag (so air can escape) and roll with a rolling pin until the cookies are a fine crumb. You can also use a food processor, if you have one.
- Place cookie crumbs, sugar, and butter in a large bowl and stir with a fork until the mixture looks like wet sand. Place in a 9” pie plate and press until it’s very compact.
- Chill crust for 1 hour before filling.
- Note: The crust is perfect no-bake: it’s crunchy and slices just fine. If you really want to bake it, you can do so for 8 minutes at 350° and then fill as desired.
Recipe Video
Recipe Nutrition
Check out all of my pie crust recipes for even more inspiration!
No Bake Black Bottom Dulce de Leche Pie (would be great with the shortbread crust!)
I am a Walkers Ambassador, but all opinions are 100% my own. I love their cookies and wouldn’t make this crust with anything else!
Just days away from Thanksgiving… I plan to use the no bake method with a pumpkin pie bars recipe. Should I pre-bake the crust or not; and I will plan to make it the day before serving & refrigerate the bars… will crust get soggy in refrigerator?
You do not need to pre bake this
Wanted to give a heads up to anyone using this recipe in a springform pan, the butter dropped down everywhere into my oven and made a huge smoke show. That hasn’t happened to me before with graham crackers, but it could be my pan. A cookie sheet underneath might be a good precaution.
I haven’t baked this crust but thanks for the tip, adding a cookie sheet or wrapping the pan with foil is always a good idea
I use springform pan all the time with no trouble. As you said it might be your pan.
Hi. I did this but it keeps coming out the fridge kind of soggy with no crunch at all…any ideas why?? Or how I can get it to crunch up? Maybe the shortbread I’m using has too much butter in it already causing the extra fat in it to keep it soft?
It won’t be as crunchy as if you baked it. What brand shortbread? You could bake the crust at 350 for about 10 min to crunch it up if needed before filling.
Can I use the crust to bake a cheese cake
Yes
Very good recipe. I’ve used this pie crust recipe both baked and unbaked. It’s good both ways. Good where a graham cracker crust is called for or any bottom only pie recipe when I don’t have time to make a pie crust. Thank-you for this delicious and versatile recipe 😋
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