This easy 4-ingredient recipe includes everything you need, to know how to make the best vegan shortbread crust. Tender, buttery, and lightly sweet - it's the perfect crust for cream pies, fruit tarts, cookies, lemon bars and more!
There’s something irresistible about a buttery, tender shortbread crust - and this recipe might just be your new go-to! Made with just four basic pantry ingredients, it’s sweet, melt-in-your-mouth delicious, and so versatile. Use it as a base for cream pies, fruit tarts, lemon bars, or anything that needs a sturdy yet delicate cookie-like crust.
I love simple yet decadent desserts, and this shortbread crust recipe has come in handy when I need to whip up a sweet treat for family and friends. Who could resist quick & easy lemon bars made with homemade citrusy lemon curd spread on squares of shortbread? Or a luscious Chocolate Dream Pie in a shortbread crust. It also makes the perfect base for this rich banana & caramel Banoffee Pie (below).
Table of Contents
How this shortbread crust stands out
You might be wondering - how is this vegan shortbread crust different from traditional shortbread cookies or British shortbread biscuits?
Classic shortbread typically uses a higher ratio of butter to flour, resulting in a very tender, crumbly texture, like our popular Ted Lasso vegan shortbread recipe, based on the popular TV show. British biscuits are often drier and more crisp. This crust version is slightly sturdier to support pie fillings and bars but still retains that melt-in-your-mouth richness you love. Plus, it's dairy-free, making it the perfect plant-based alternative without compromising flavor or texture.
Ingredient notes
See the printable recipe card below for quantities & details.
This recipe is easy as pie to prepare! With just 4 basic pantry ingredients, a few steps & a few minutes - you'll have the best vegan shortbread crust to enjoy!
This is all you need:
- Vegan butter - use your favorite
- Powdered sugar - also known as confectioners sugar
- Flour - we use all-purpose flour in this recipe
- Salt
Instructions
First - Choose the baking dish you will use depending on the dessert you are preparing - a round pie plate (cream pies), tart pan (fruit tarts), square baker (lemon bars), etc. We used the black tart pan (below) with a removable bottom, which worked great for the dessert we wanted to make - a scrumptious vegan British banoffee (banana toffee) pie.
Next - Preheat your oven to 350℉. Now for that dough.
- Place the butter in a mixing bowl and allow it to soften, but not melt. Add the powdered sugar and cream together with butter, using an electric mixer or by hand.
2. Add salt to the bowl of flour and stir to combine.
3. Gradually mix in the flour and salt to the creamed butter & sugar until fully combined. The dough should be soft and thick.
4. Press the shortbread dough evenly into your pie pan or baking dish.
5. Use a fork to poke holes (also known as docking) in the bottom of the crust to allow steam to escape. It helps prevent the crust from puffing up too much while baking.
6. Bake at 350℉ for 12-15 minutes until the crust is lightly golden and feels firm to touch. Remove from oven and let it cool to room temperature before adding pie filling.
Look at that gorgeous slice of banoffee pie. The vegan shortbread crust was lightly sweet, crispy, and tender - yet strong enough to hold all the filling. Might I add, it was absolutely delicious!
Pro Tips for Perfect Vegan Shortbread Crust:
- Use high-quality vegan butter for the best flavor and texture.
- Measure your flour correctly - spoon it into your measuring cup and level it off (don’t scoop directly from the bag!).
- Don’t overwork the dough; mix until just combined to keep the crust tender.
- Bake until the edges are just lightly golden - overbaking can make the crust too hard.
Shortbread Crust FAQ's
Absolutely. You can bake the crust, cool it completely, and store it tightly wrapped at room temperature or refrigerated for up to 2 days. Or freeze it for up to a month!
You can adjust the powdered sugar slightly to taste. For a less sweet crust, reduce by about a tablespoon. For a sweeter bite, add a little extra - but not too much, or the dough may become too soft.
Unlike most pastry pie crusts that have elasticity and require rolling, this shortbread crust is more like cookie dough. While it is fine to chill it if you want to prepare the dough in advance, it will be easier to spread into your baking dish or pie plate at room temperature.
I do hope you enjoy this recipe! Please let me know by leaving a ★★★★★ rating & comment below. Thanks a bunch!🥕
Recipe
Easy Vegan Shortbread Crust Recipe
Equipment
- 1 mixing bowl
- 1 electric mixer optional
- 1 spatula or spoon for mixing
- 1 pie plate, tart pan, or square baking dish
Ingredients
- 1 cup vegan butter softened (not melted)
- ½ cup powdered sugar
- 2 cups all-purpose flour
- ⅛ teaspoon salt
Instructions
- Preheat your oven to 350℉
- Place the butter in a mixing bowl and allow it to soften, but not melt. Add the powdered sugar and cream together with butter, using an electric mixer or by hand.
- Add salt to the bowl of flour and stir to combine.
- Gradually mix in the flour and salt to the creamed butter & sugar until fully combined. The dough should be soft and thick.
- Press the shortbread dough evenly into your pie pan or baking dish.
- Use a fork to poke holes (also known as docking) in the bottom of the crust to allow steam to escape. It helps prevent the crust from puffing up too much while baking.
- Bake at 350℉ for 12-15 minutes until the crust is lightly golden and feels firm to touch.
- Remove from oven and let it cool to room temperature before adding pie filling.
Notes
Pro Tips for Perfect Vegan Shortbread Crust
- Use high-quality vegan butter for the best flavor and texture.
- Measure your flour correctly - spoon it into your measuring cup and level it off (don’t scoop directly from the bag!).
- Don’t overwork the dough; mix until just combined to keep the crust tender.
- Bake until the edges are just lightly golden - overbaking can make the crust too hard.
Storage
If needed, you can prepare the crust in advance. After baking the crust, cool it completely, and store it tightly wrapped at room temperature or refrigerated for up to 2 days. Or freeze it for up to a month.Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Robert says
Hello and thank you for all the wonderful content! With this crust, if I wanted to use it for peppermint brownies (I’m emulating thin mint cookies), would it be better to bake first then bake again after I pour my brownie batter on top OR - would it be better to make the crust and pour my brownie batter on top and bake them both together at the same time? I’m trying for a fudgey center with a crisp bottom that holds together (not crumbly). I plan on possibly topping them with crushed walnuts before baking as well.
Thanks in advance 👨🍳🤎
Connie says
Hi Robert! Well, first let me say this sounds amazing - honestly, I'm salivating over here! 😁 So I just shared your questions with my recipe co-creator and daughter Madison (who is also my baking guru) and here is what she suggests: Partially (or fully) pre-bake the shortbread crust so that it will be crispy before adding the brownie batter. Without knowing how long your brownies need to bake or what type of pan you will use, if the shortbread crust is exposed (like the edges of a pie crust) cover the edge in foil to keep it from getting too browned. Happy baking and please report back - we are on pins and needles!
Robert Richards says
Thank you for the reply ! I'm baking these tonight and will report back 🙂
Connie says
Sweet! Can't wait to hear how your brownies turn out!
Connie says
I love easy no-fuss, no-muss recipes that taste and look spectacular. This simple recipe for making the best vegan shortbread crust delivers every time! It goes great with sweet fillings like caramel or chocolate as well as fruity and citrusy fillings like lemon curd. Perfect for cream pies and cookies too!