As an Amazon Associate I earn from qualifying purchases.
This no-bake shortbread crust comes together in the food processor in under 10 minutes, no oven and no graham crackers, just crushed shortbread cookies, sugar, and melted butter pressed into a pan. One hour in the fridge and it’s ready for whatever filling you’re making.
The Crust That Doesn’t Compete With Your Filling
Most no-bake pies call for a graham cracker crust, and there’s nothing wrong with that. Shortbread cookies make a richer, more buttery base instead, and they hold together just as well with the same ten minutes of work.
If you’ve ever worried a crumb crust would fall apart at the first slice, a full hour in the fridge takes care of that, it sets up firm enough to cut clean pieces every time. This is the crust I reach for anytime I want a little variety instead of graham crackers again.
From Favorite Cookie to Favorite Crust
Shortbread cookies are one of my favorite things to snack on, so one day it occurred to me to see how they’d work as a crust instead of just eating them straight out of the box. You’ll find this crust under my strawberry swirl cheesecake baked in a water bath, where a plain, buttery base lets the fresh strawberry flavor lead instead of competing with a stronger graham cracker crust. It works just as well for other lighter, more delicate fillings that don’t need help from the crust.
This crust uses almost the same ratio as my graham cracker crust made with just 3 ingredients, just with less sugar, 1 tablespoon here versus 3 in that one. Graham crackers need the extra sweetness to balance their own flavor, but shortbread cookies come already sweetened, so cutting the sugar back keeps the crust from tasting too sweet once it’s under a sweet filling
A Few Things Before You Start
- No food processor? Crush the cookies in a zip-top bag with a rolling pin instead.
- This crust only needs the fridge, not the oven, so don’t shortcut the full hour or it won’t hold together as well when you slice it.
- Want to bake your own cookies instead of using a box? My lemon shortbread cookies with fresh lemon zest work here too and add a little citrus brightness.
Three Ingredients, That’s It
Exact amounts are in the recipe card at the bottom.
Shortbread cookies are the star here. Any store-bought bag works, just make sure they’re plain shortbread with no fillings, glazes, or coatings, so the flavor and texture stay consistent.
Pressing the Crust So It Holds Together
Step One: Crush the Cookies
Step Two: Add Sugar and Butter
Texture tip: The mixture should clump when you pinch it between your fingers.
Step Three: Press the Crust
Use a flat bottom: A measuring cup or drinking glass helps pack the crumbs evenly without digging grooves into the crust.
Step Four: Chill Before Filling
Refrigerate the crust for 1 hour before adding the filling. Once chilled, it should feel firm to the touch and hold its shape around the edges.
This crust works just as well chilled under a no-bake filling, such as a swap under my light and creamy strawberry chiffon pie, as it does baked in the oven.
Don’t Forget!
Like and review this post – it helps our website grow so we can give you more delicious Southern recipes!
Equipment
Ingredients
- 10 ounces shortbread cookies
- 1 tablespoon granulated sugar
- 6 tablespoons unsalted butter melted
Instructions
- Place cookies in a food processor and process until you have fine crumbs. Add sugar and process to combine. Pour in melted butter and process until it looks like wet sand.
- Place in a springform pan or a pie plate and press it down with the bottom of a measuring cut or the bottom of a glass.
- Chill for 1 hour before filling.
Notes
- A 9-inch pie plate or springform pan will both work.
