This post may contain affiliate links. For more information, read my disclosure policy.

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.

Pin it now to save for later

Pin Recipe
The BEST Shortbread Crust Recipe - this easy shortbread crust is made from shortbread cookies and is perfect for any no-bake pie recipe!

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!

The BEST Shortbread Crust Recipe - this easy shortbread crust is made from shortbread cookies and is perfect for any no-bake pie recipe!

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.

The BEST Shortbread Crust Recipe - this easy shortbread crust is made from shortbread cookies and is perfect for any no-bake pie recipe!

How to Make No Bake Shortbread Crust

10 minutes, 3 ingredients, no bake – that’s one perfect shortbread pie crust, if you ask me.

  1. Crush the cookies
  2. Mix them with butter
  3. 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?

Want to see exactly how I made this No Bake Shortbread Crust? Check out the video (below the recipe).

What pie will YOU make??

Have you made this recipe?

Tag @crazyforcrust on Instagram or hashtag it #crazyforcrust

Perfect shortbread crust in clear pie dish

The BEST No Bake Shortbread Crust

4.37 from 95 votes
East 2 ingredient cookie crust made with shortbread cookies and melted butter.
Prep Time 10 minutes
Total Time 10 minutes
Yield 12 servings (1 9-inch pie crust)
Serving Size 1 serving


  • 10.6 Ounces Walkers Shortbread Cookies about 2 3/4 cups once crushed
  • 1 tablespoon sugar
  • 6 tablespoons (85g) unsalted butter melted


  • 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

Serving: 1serving | Calories: 180kcal | Carbohydrates: 17g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 132mg | Potassium: 27mg | Fiber: 1g | Sugar: 5g | Vitamin A: 196IU | Calcium: 10mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Check out all of my pie crust recipes for even more inspiration!

No Bake Oreo Cheesecake

No Bake Black Bottom Dulce de Leche Pie (would be great with the shortbread crust!)

No Bake Dulce de Leche Pie

Lemon Meringue Pie Bars

Lemon Meringue Pie Bars

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!

Last Updated on February 2, 2023

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

Learn to Bake in 4 Days!
Get my tips, tricks and recipes to take your baking to the next level for FREE!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Would it work to use the crumbs in a cup cake pan? I would like to try filling this with a lemon posset for a nice individual serving. I am concerned that it may be difficult to remove from the cup cake mold.

    1. When I use cupcake pans I usually use muffin liners for easy removal. This recipe will work for that for sure!

  2. An excellent way to make a pie crust especially if you love shortbread cookies.
    I wish I found this recipe years ago.

  3. 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?

  4. 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.

    1. 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

  5. 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?

    1. 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.

  6. 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 😋