Pecan Pie Crust

Kelly Hagan


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....


★★★★★ 1 vote

20 Min
10 Min


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

How to Make Pecan Pie Crust


  • 1In 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.
  • 2Add 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.)
  • 3Line 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.
  • 4Use the dough as you would any other dough with the filling you choose to enjoy. Happy Pie-ing!

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About Pecan Pie Crust

Course/Dish: Pies, Other Desserts

Show 6 Comments & Reviews

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