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.
Servings 8
Calories 239kcal
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.
