Cinnamon Pecan Pie Shell
Infused with the warm, aromatic spice of cinnamon and the irresistible crunch of toasted pecans, this Cinnamon Pecan Pie Shell takes your favorite pie to the next level. Crafted with a buttery, flaky crust that’s perfectly balanced by the sweet nuttiness of finely chopped pecans, this recipe makes an impressive base for any dessert pie. The addition of ground cinnamon elevates the flavor, complementing classic fall and holiday fillings like pumpkin, apple, or pecan. Easy to prepare with just a handful of pantry staples and ready in under an hour, this pie crust is sure to become a family favorite. Whether you’re hosting a festive gathering or simply indulging in a homemade treat, this cinnamon-scented, nut-studded crust is the perfect way to make your pies unforgettable!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter (cold, cubed)
- 3 tablespoons Ice-cold water
- 0.5 cups Toasted pecans (finely chopped)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, ground cinnamon, and salt until evenly combined.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter (or your fingertips), work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
Stir in the finely chopped toasted pecans, distributing them evenly throughout the mixture.
Gradually add one tablespoon of ice-cold water at a time, gently mixing with a fork after each addition. Stop when the dough starts to come together and can be pressed into a ball. Avoid overworking the dough.
Turn the dough out onto a lightly floured surface. Gently press it together into a disc shape, wrap it tightly with plastic wrap, and refrigerate for at least 30 minutes to chill.
Preheat your oven to 375°F (190°C).
Remove the dough from the refrigerator and let it sit for 5-10 minutes if it's too firm. Roll the dough out on a floured surface to fit your pie dish, approximately 1/8-inch thick.
Carefully transfer the rolled dough into your pie dish, pressing it gently into the edges and trimming any excess dough. Flute the edges if desired.
Prick the bottom of the pie shell with a fork to prevent bubbling. Place parchment paper or aluminum foil over the shell and fill it with pie weights or dried beans.
Bake the pie shell in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Remove the pie weights and parchment paper, then bake for an additional 3-5 minutes until the bottom is dry and slightly golden.
Allow the cinnamon pecan pie shell to cool completely before filling with your desired pie filling. Enjoy!
Nutrition Facts
Calories |
2424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.8 g | 238% | |
| Saturated Fat | 95.0 g | 475% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 1208 mg | 53% | |
| Total Carbohydrate | 172.6 g | 63% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 27.6 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 474 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
