This pecan nut pie crust combines pecans and basic pantry staples for a fun twist on basic pie crusts. Once you combine all the ingredients and press the mixture into a pie plate, it’s chilled in the fridge before being baked in the oven. Ready in under an hour and freezer-friendly, this nut crust will become your go-to for all your favorite pies.

fully assembled possum pie on a gray background

Nutty, Buttery Pecan Crust for Pie

Making a homemade pie crust isn’t as intimidating as it sounds, especially when you only need 5 ingredients. I get it, making a flaky pie crust takes time and planning, so switch it out and go with a Southern pecan crust.

Most people think of a graham cracker crust, or an Oreo crust when it comes to something other than a traditional pie crust. However, this pecan crust recipe is another one that’s just as easy but adds a rich, toasty, nutty flavor to your favorite pies.

I started using this pie crust on a possum pie which normally has an Oreo crust. The Oreos just added too much chocolate and overpowered the filling. I’ve found that nut pie crusts compliment the flavors of the filling without stealing the show.

Simple ingredients like toasted pecans, all-purpose flour, salt, and butter, come together to create a simple pie crust big enough for a 9-inch pie plate.

Once you assemble the crust, it’s chilled in the fridge to keep the butter cold, which helps the crust set. Then it’s baked in the oven. Baking it makes the crumbs stay in place better when the pie is sliced.

This recipe is perfect for any type of pie that uses a graham cracker crust, giving it a nutty flavor that pairs magically with so many pie fillings. You can also use it instead of a traditional crust in custard pies like a butterscotch pie. You can even make it ahead of time, so you’ll always have a homemade pie crust on hand whenever you need it.

chocolate pudding inside of a pecan crust on a gray background

Why This Will Be Your New Favorite Crust for Pie

Easy: Other than salt and water, there’s only 3 ingredients.
Nutty and buttery: The pecans combined with butter create the perfect base for your favorite pies adding an extra dimension.
Make-ahead and freezer-friendly: You can store this pie in the fridge or freezer, and use it whenever you need to make a pie.

You’ll only Need a Few Ingredients

This is a brief list of what you’ll need. Make sure to check the recipe card for the full list of ingredients.

Toasted pecans: These add a toasty flavor to the crust.
Cold butter: You’ll cut this into the dough, which will help it stick together and give the crust a buttery flavor.

Whip Up This Pecan Pie Crust Recipe in Minutes

Step One: Pulse the Pie Crust Ingredients

pecans, flour, and salt pulsed in a food processor — Use a food processor to pulse the chopped pecans with flour and a pinch of salt.

sliced butter in a food processor with the pecan pie crust ingredients — Add cold butter.

pecan pie crust ingredients pulsed in a good processor — Pulse until it looks dry and crumbly.

pecan pie crust ingredients in a food processor after adding water — Add a splash of ice water until it forms clumps.

Step Two: Press and Chill

pie crust in a glass pie plate with a measuring cup pressing the crust mixture — Press the mixture into your pie dish. Chill in the fridge to help the pie crust hold its shape.

Step Three: Bake and Cool

pie crust with parchment paper filled with pie weights — Cover the crust with parchment paper, add pie weights, and bake in the oven until set; remove the weights, bake a little longer, and let it cool completely.

Try This Pie Crust on Some of My Favorite Pies

Play Around with These Fun Swaps

Nuts: If you’re not a fan of pecans, use walnuts or almonds for a slightly different flavor.
Cinnamon: A dash of cinnamon can add a bit of warmth to the crust if you wanted to add it to a sweet potato pie or pumpkin pie.

This Pie Crust Stores Really Well

Once your pecan crust is baked and completely cooled, wrap it tightly in plastic wrap or store it in an airtight container in the refrigerator, where it will keep well for a few days.

For longer storage, freeze the crust for up to a month and thaw it overnight in the fridge before using.

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possum pie in a pecan crust on a gray background.

Pecan Nut Pie Crust With Toasted Pecans

This pecan nut pie crust combines pecans and basic pantry staples for a fun twist on basic pie crusts. Once you combine all the ingredients and press the mixture into a pie plate, it's chilled in the fridge before being baked in the oven. Ready in under an hour and freezer-friendly, this nut crust will become your go-to for all your favorite pies.

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Prep Time: 5

Cook Time: 30

Chill Time: 15

Total Time: 50

Servings:

Calories: 239kcal

Author: Barbara Curry

Ingredients

1 ¼ cup toasted pecans
1 cup flour
⅛ teaspoon salt
6 tablespoons butter cold
2 tablespoons ice water

Instructions

Place toasted pecans in a food processor and process for about 30 seconds until they are ground into small pieces but not a powder.
Add flour and salt and pulse, just to combine. Add cold butter and pulse until it is crumbly. Add ice water and process until it comes together in large clumps. Spray a 9 inch pie dish with cooking spray. Add the crust and press on the bottom and up the sides of the pie dish. Prick the bottom and sides with a fork. Refrigerate for 15 minutes.
Preheat the oven to 350º. Place parchment paper over the crust and add pie weights or dried beans. Bake for 20 minutes. Carefully remove the pie weights and parchment paper and bake an additional 10 minutes. Allow to cool completely.

Notes

To toast the pecans, place them in the oven for about 5 minutes at 350º until they start to brown.
You can refrigerate this or freeze it for using later.