Pecan Pie Crust

Kelly Hagan

By
@pollonater

This is a crust that I make and marry with many different pies. I love it with my Caramel Pie especially. Very nice with pumpkin, mincemeat, custards, etc....


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Comments:

Prep:

20 Min

Cook:

10 Min

Ingredients

1 c
pecans
2 Tbsp
sugar
1 1/4 c
all purpose flour
3/4 stick
cold unsalted butter cut into bits
1/2 tsp
salt
raw rice for weighting the shell

Directions Step-By-Step

1
In food processor coarsely grind pecans with sugar; transfer to a bowl. In food processor blend together flour, butter, and salt until coarse like meal; add to pecan mixture.
2
Add 3 tablespoons ice water, toss until mixed and press dough onto bottom and up the side of a 9-inch deep-dish pie plate. Crimp edge; prick with fork and chill 30 minutes. (Crust can be made 2 weeks in advance, wrapped, and frozen.)
3
Line crust with foil, fill foil with rice, and bake in preheated 425 degree oven 7 minutes. Remove rice and foil carefully and bake crust 5 more minutes; cool.
4
Use the dough as you would any other dough with the filling you choose to enjoy. Happy Pie-ing!

About this Recipe

Course/Dish: Pies, Other Desserts