Pecan Pie Crust
Transform your dessert game with this buttery, nutty Pecan Pie Crust that’s as indulgent as it is easy to make! Made with toasted pecans, all-purpose flour, a touch of sugar, and cold unsalted butter, this pie crust recipe strikes the perfect balance between sweet and savory. The rich, aromatic pecans are finely ground to create a flavorful base, while a hint of salt enhances the natural nuttiness. Ideal for cream pies, fruit fillings, or even custards, this crust is versatile enough for any pie recipe. With only 15 minutes of prep time and a few simple steps, you’ll have a homemade crust that’s flaky, crispy, and packed with irresistible flavor. Whether it’s for a holiday dessert or a weeknight treat, this Pecan Pie Crust is sure to elevate your baking to new heights!
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Recipe Information
Ingredients
- 1.5 cups Pecans
- 1 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, cold
- 2 tablespoons Ice water
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C).
Spread the pecans evenly on a baking sheet and toast them in the oven for 8-10 minutes, or until fragrant. Let them cool completely.
Add the cooled pecans to a food processor and pulse until they are finely ground, taking care not to over-process to avoid turning them into a paste.
In a large mixing bowl, combine the ground pecans, all-purpose flour, granulated sugar, and salt.
Cut the cold unsalted butter into small cubes. Add the butter to the dry mixture and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Gradually add the ice water, 1 tablespoon at a time, and mix just until the dough comes together. Do not overmix.
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill.
Roll out the chilled dough on a lightly floured surface into a circle about 12 inches in diameter and transfer it to a 9-inch pie dish.
Press the dough gently into the bottom and sides of the dish, trimming any excess dough around the edges. Crimp or flute the edges as desired.
For a pre-baked crust, prick the bottom with a fork and line it with parchment paper. Fill it with pie weights or dried beans. Bake at 375°F (190°C) for 12 minutes, then remove the weights and parchment paper. Bake for an additional 5-7 minutes, or until the crust is lightly golden.
Allow the crust to cool completely before filling with your desired pie filling.
Nutrition Facts
Calories |
2180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.3 g | 229% | |
| Saturated Fat | 53.2 g | 266% | |
| Polyunsaturated Fat | 32.4 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 604 mg | 26% | |
| Total Carbohydrate | 137.5 g | 50% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 31.3 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 762 mg | 16% | |
*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.
