Shortbread Cookie Crust

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A simple 5 ingredient shortbread cookie crust that's versatile enough to use for various fillings like cookie bars, pies, cheesecakes, tarts, and more.

Prep Time5

Cook Time12

Total Time17

Course: Dessert

Cuisine: American

Servings:

Calories: 424kcal

Author: Mikayla M.

Ingredients

360 grams all purpose flour 12 ounces, 2.75 cups
226 grams butter, unsalted 8 ounces, 2 sticks
115 grams powdered sugar 4 ounces, 1 cup
1 teaspoon vanilla extract
pinch salt less than 1/4 teaspoon

Instructions

Preheat oven to 375°F.
If baking a dessert that you'd like to lift from the pan, line it with parchment paper (like cookie bars). Pies and tarts usually don't need this step.
Melt butter and add in the vanilla extract.
Combine the sugar, flour, and salt in a bowl. Use a fork or whisk to smooth out any lumps if necessary.
Pour the butter and vanilla into the flour and stir gently until a soft dough forms.
Press into your pan of choice until flat and even. Dock with a fork.*
Bake for 12 minutes, or until crust no longer appears wet on the top and is set at the edges.
If adding a liquid filling like custard or curd, brush the warm crust with jam or jelly in a thin layer to seal the crust surface.
Allow to cool and continue with your recipe of choice.

Notes

*If baking in a pan where the crust comes up the sides, like a tart, chill the dough for 15-30 minutes to prevent it from slipping down the pan as it bakes.

Substitutions: Use any extract of choice to change the flavor. Swap cane or granulated sugar if needed.

Bake up to 48 hours in advance. Let cool, then store in an airtight container or cover at room temperature.

To prevent your filling from seeping out, brush the freshly baked, warm crust with jam or jelly to seal the docking holes.

This recipe makes enough for 1 9x13 pan, 1 pie plate, or 1 tart pan.

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