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Perfect shortbread crust in clear pie dish
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The BEST No Bake Shortbread Crust

East 2 ingredient cookie crust made with shortbread cookies and melted butter.
Course Dessert
Cuisine American
Keyword crust, shortbread
Prep Time 10 minutes
Total Time 10 minutes
Servings 12 servings (1 9-inch pie crust)
Calories 180kcal
Author Dorothy Kern
Cost $5

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.

Video

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