Shortbread Press-In Crust

Oct 13, 2026 · By VanillaGoods

Baking Pies tarts Vanilla: Extract Easy

An unfilled, crimped shortbread press-in crust in a ceramic pie plate on a floured wooden board with a rolling pin beside it

A buttery shortbread crust that is pressed into the plate, no rolling, and baked until golden. Sturdy enough for curd, chiffon and cream fillings.

Prep 15 min

Cook 22 min

Cooling 20 min

Total 57 min

Yield 8 slices

Diet —

Ingredients

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slices

1 ¼ cups (160.0 g)all-purpose flour
⅓ cup (40.0 g)powdered sugar
¼ tsp (1.5 g)fine sea salt
½ cup (113.0 g)unsalted butter, softened
1.0 tsp (5.0 ml)pure vanilla extract

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Instructions

Heat the oven to 350°F (175°C).
Whisk the flour, powdered sugar and salt. Work in the soft butter and vanilla with your fingertips until the mixture clumps when squeezed.
Press evenly over the bottom and up the sides of a 9-inch pie plate. Prick the bottom all over with a fork and chill 20 minutes.
Bake 20 to 24 minutes until golden at the edges and dry in the center. Cool completely before filling.

Tips

Press the sides first, then the bottom, so the corner is not too thick.
If the center puffs during baking, press it flat with a spoon as soon as it comes out.

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Recipe FAQ

How long does it take to make shortbread press-in crust?

Plan on 15 minutes of prep and 22 minutes of cooking, plus 20 minutes to chill. The recipe makes one 9-inch crust.

How should I store shortbread press-in crust?

Keeps 2 days at room temperature, loosely covered, or 1 month in the freezer.

Can I make shortbread press-in crust ahead?

Bake a day ahead; it stays crisp under a chilled filling better than a rolled crust.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp pure vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

A buttery shortbread crust that is pressed into the plate, no rolling, and baked until golden. Sturdy enough for curd, chiffon and cream fillings.

Estimated · per serving

Nutrition

Per serving = 1 of 8 servings this recipe makes.

195 Calories / serving

11.6g Fat

20.3g Carbs

2.1g Protein

5.0g Sugar

Whole recipe (8 servings): ~1560 cal · 93g fat · 162g carbs · 17g protein · 40g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.