Whatever pie you’re making, this is the BEST No Bake Shortbread Crust to use with it!
It’s March, and do you know what that means? It’s the Pi Day month! Pi Day, my favorite day of the year, is in just 2 weeks. For me, Pi Day is not just about my nerdy math roots, but it’s a day devoted to eating all things PIE.
March is also the month that daylight savings time hits, which means more light, which means more heat, which means I start getting all things no-bake on the brain. And no-bake pie? That’s the best. It’s my favorite kind of pie!
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!
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 This No Bake Shortbread Crust
10 minutes, 3 ingredients, no bake – that’s one perfect shortbread pie crust, if you ask me. 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??
The BEST No Bake Shortbread Crust
- 10.6 Ounces Walkers Shortbread Cookies about 2 3/4 cups once crushed
- 1 tablespoon sugar
- 6 tablespoons 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.
Nutritional information not guaranteed to be accurate
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!
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: March 3, 2016