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This mini shortbread crust is buttery, tender, and incredibly easy to make. With just a few simple ingredients, it’s the perfect base for small pies, tarts, and dessert bars.
Why You’ll Love This Recipe
- Simple Ingredients: Made with pantry staples in one bowl.
- Quick Bake: Ready in about 15 minutes.
- Rich Flavor: Buttery taste pairs well with any filling.
- Great Texture: Crisp edges with a tender bite.
- Mini Size: Perfect for small treats or party platters.
I absolutely love this mini shortbread crust—it’s one of my go-to bases for so many of our favorite desserts.
It holds up beautifully to rich, creamy fillings and juicy fruits, making it perfect for recipes like our Mini Dutch Apple Pie with its warm, spiced filling, Mini Cherry Pie, rich Mini Chess Pie, Pumpkin Pie Bars, and bright, zesty Lemon Bars. Each one shows off just how versatile and dependable this crust really is.
Ingredients
If you have any ingredients leftover from this pie crust recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Use room-temperature salted butter for a rich, tender crust. It should feel soft when pressed but not melted. Let it sit out for 30 minutes or microwave for 10–15 seconds, watching closely. A dairy-free butter alternative can be used if needed.
- Sugar: Granulated sugar sweetens the crust and gives it a slightly crumbly texture. Stick with granulated sugar—other sweeteners can affect the structure.
- Flour: Use all-purpose flour to form the base and give the crust its shape.
- Cornstarch: Helps soften the crust and gives it a delicate, light texture.
- Salt: Balances the sweetness and brings out the buttery flavor.
How To Make A Shortbread Crust
These step-by-step photos and instructions help you visualize how to make a mini shortbread pie crust. See the recipe box below for ingredient amounts and full recipe instructions.
- Cream Butter and Sugar: Using an electric hand mixer, beat the butter and sugar until smooth.
- Add Dry Ingredients: Mix in the flour, cornstarch, and salt until a dough forms.
- Press Dough: Press the dough evenly into a lightly buttered 5×5-inch baking dish using your fingertips or the back of a spoon.
- Bake: Bake at 350°F for 15–18 minutes, until lightly golden. Remove from the oven and let cool.
- Fill Crust: Once the crust has cooled, add your desired filling. You can use this crust to make our homemade chocolate pie, blueberry pie, or lemon bars – or keep it simple with canned pie filling.
Expert Tips
- Read Before You Start: Review the full recipe, including the Ingredient Notes and process photos, before baking. This helps you understand each step and sets you up for success.
- Use the Correct Dish Size: This crust works best in a 5×5-inch baking dish (25 square inches, 22-ounce capacity). You can also use a 4×6-inch dish or two 10-ounce ramekins. To double the recipe, use a 6.5×6.5-inch or 6×8-inch dish. Using the right size is key to getting the texture and bake just right.
Frequently Asked Questions
Yes, you can bake the crust a day in advance. Let it cool completely, cover tightly, and store at room temperature.
Absolutely. Just make sure the crust is fully cooled before adding a no-bake filling.
You can freeze the dough before or after baking. To freeze unbaked dough, wrap it tightly and freeze for up to 3 months. When ready to use, thaw the dough in the refrigerator, then press it into the baking dish before baking. If freezing after baking, keep the crust in the dish, wrap it tightly, and freeze for up to 3 months.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this pie crust recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve made this shortbread pie crust recipe, I’d love to hear how it turned out for you. Please rate the recipe and share your thoughts in the comments below.
Snapped a photo? Tag us on Instagram; we’d be thrilled to see your creation!
Mini Shortbread Pie Crust
Ingredients
- 2 ½ tablespoons butter -softened (use salted or unsalted butter)
- 2 tablespoons granulated sugar
- ¼ cup all purpose flour
- 1 tablespoon cornstarch
- ⅛ teaspoon salt
Instructions
- Preheat oven to 350°F (177°C). In a medium bowl, use an electric hand mixer on medium speed to beat the butter and sugar until smooth.
- Add the flour, cornstarch, and salt. Mix until a soft dough forms.
- Press the dough evenly into a lightly buttered 5×5-inch baking dish using your fingertips or the back of a spoon.
- Bake for 15–18 minutes, until lightly golden. Let cool for 15 minutes before adding your filling or topping.
Notes
- Read Before You Start: Review the full recipe, including the Ingredient Notes and process photos, before baking. This helps you understand each step and sets you up for success.
- Use the Correct Dish Size: This crust works best in a 5×5-inch baking dish (25 square inches, 22-ounce capacity). You can also use a 4×6-inch dish or two 10-ounce ramekins. To double the recipe, use a 6.5×6.5-inch or 6×8-inch dish. Using the right size is key to getting the texture and bake just right.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
You think I could use a gluten-free flour instead?
I have only tested this recipe with gluten-free 1:1 flour blend.
Great recipe.
Thank you so much!