Shortbread Crust Recipe: 5 Ways to Use Shortbread Crust

A shortbread crust is a basic pastry dough made from butter, flour, sugar, and salt. Known as sablé Breton in the world of French pastry, shortbread crust has a higher ratio of butter than most other doughs, which results in an incredibly flaky, tender crumb. Instead of kneading, gently press the mixture into a baking dish using the base of a measuring cup.

Shortbread likely originated in Europe during the late Middle Ages. Since medieval times, the term "short" has described pastries that get their flaky texture from butter or lard. Shortbread has featured a 3:2:1 ratio of flour to butter to sweetener for hundreds of years.

A basic shortbread crust is a versatile ingredient in any pastry repertoire. Here are some of the many ways to incorporate it:

1. 1. Bar cookies: Shortbread crust is the ideal base layer for many styles of bar cookies. Prebake the shortbread crust before layering it with lemon curd and a snowy topcoat of powdered sugar to make lemon bars (or add an extra layer of fluffy egg whites for lemon meringue bars). Top shortbread with layers of caramel and chocolate for millionaire shortbreads.
2. 2. Cheesecake: With the same crumbly lightness as a melted-butter-and-graham-cracker crust, shortbread provides just enough contrast to the airy cream cheese filling of a classic cheesecake. Try this classic cheesecake recipe.
3. 3. Pie: A shortbread pie crust comes together in half the time of a regular pie crust, with no kneading and far less chilling time required. Shortbread is a popular choice for sugar pie fillings, like pecan pie.
4. 4. Shortbread cookies: Shortbread cookies feature the same dough as shortbread crust, rolled thin and punched out into various shapes before baking on a baking sheet. In Scotland, a country famous for its shortbread, these buttery cookies are typical gifts for special occasions. Serve them with tea or coffee.
5. 5. Tarts: One of the best ways to get a thin, even layer along the bottom of a tart pan is to use shortbread. Shortbread can provide a base for chocolate tarts, cranberry tarts, or savory quiche. Learn how to make quiche at home.

There are many ways to master—or customize—a shortbread crust. Here’s what to know.

1. 1. For a softer crust, chill before baking. After shaping the dough, chill it for 20–30 minutes to firm up the butter. Chilling allows for a slow, even dispersal of the butter as it bakes.
2. 2. Bake until the exterior turns crisp, but the interior remains soft. Though the recipe is straightforward, texture can be a tricky element of shortbread crust. Some shortbread recipes call for large egg yolks, leading to an overly moist dough and a soggy shortbread. (A classic shortbread only features flour, butter, sugar, and salt.) Experiment with thinner metal baking pans, or adjust the cooking time and temperature for an even bake.
3. 3. Incorporate different mix-ins. Basic shortbread dough is an ideal canvas for flavorful add-ins. Swap in semolina for a crunchier, grittier cookie, or add a bit of cornstarch and confectioners’ sugar for an extra smooth, melt-in-the-mouth dough. Add flavor and texture with whole or powdered spices, finely chopped nuts, or sweet ingredients like cocoa powder or mini chocolate chips.