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How to make a no fail, pecan nut, no roll pie crust that's easy, homemade, and delicious. It's the perfect recipe for any pie or no bake dessert.
Whether you're making a no bake dessertorpie, this pecan nut pie crust is a delicious foundation for your dessert. Of course, if you'd rather have a crust without nuts, you might want to try this more traditional pie crust recipe with butter or this easy no roll pie crust.
This is actually my favorite pie crust recipe for a blueberry delight with pecan crust. My mom used this crust for her famous cherry crunch, and it pairs fabulously well with that sweet cream cheese filling.
There are only 3 ingredients in this nutty pie crust, yet it gives your favorite desserts an amazing sweet and salty flavor. It's so yummy!
Making this buttery pie crust is so simple and easy and requires just a few minutes of bake time.
First, melt the butter. Then mix together the melted butter and flour, forming a dough.
If your pecans aren't chopped, finely chop them.
Stir in the chopped pecans until they're all mixed in.
It's a press in pie crust, so just press the dough into a13″x9″ baking dish.
Bake at 350° for about 20 minutes, or until the edges of the crust begin to turn a nice golden brown (baking times can vary).
Let the crust cool before adding any filling.
Now if you're making this crust with a regular pie where you bake the crust with the pie filling, you'll bake it according to the recipe instructions for that particular pie.
Alternative ingredient options:
While this recipe only has 3 ingredients, there are a few things you can do to switch it up.
Instead of pecans, consider using walnuts, black walnuts (if you like the flavor of black walnuts), or even almonds.
And if you're just not a nut person, you can make this without pecans at all, just a plain crust, like an easy shortcut no-roll pie crust or rather a graham cracker crust.
Don't you love how easy this pie crust is? It doesn't even require you to roll out the dough.
Mix it up press it in your baking dish, and bake it. Then it's ready for your favorite dessert. You can even pair this crust with all your favorite Thanksgiving recipes and Christmas recipes!
Pies and desserts that pair well with this pecan nut crust:
StrawberryDelightwith Pecan Crust
Creamy No Bake Pumpkin Dessert
Blueberry Cream Cheese Mini Tarts
Strawberry Cream Pie
Chocolate Meringue Pie
Cream Cheese Blueberry Pie
13″x9″ Baking Dish– You’ll need this size baking dish for this recipe. I find myself using this size for so many recipes, not just desserts. If you want to make a smaller dessert, just split the recipe in half and use a smaller dish.
Mix together the melted butter and flour, forming a dough.
Stir in the chopped pecans.
Press the crust into an un-greased 9×13 baking dish.
Bake at 350° F for about 20 minutes, or until the crust begins to turn a golden brown.
Let the crust cool before adding any filling.
Notes
If you are making this crust with a recipe where you bake the crust with the filling, just bake it according to the instructions for that particular recipe.
And on that note…by pricking the crust all over with a fork, not only do you prevent it from puffing up into unsightly deformities, you also allow tiny holes for some of the filling to seep underneath which — hear me out! — transforms the crust into this buttery toffee-like deliciousness. Third, the toasted pecans.
Butter creates a sturdy, crisp pie crust. For this, it is important to keep all ingredients cold which will inhibit the development of gluten in the flour. Use butter right out of the refrigerator and add ice-cold water to make the dough.
Pour the filling mixture over the pecans, then gently place the whole pecans in concentric circles on the top, taking care not to press too hard, which will cause the nuts to sink into the filling.
Stir together ground nuts, cinnamon, and sugar. Mix in melted butter. Press the mixture into the bottom and up the sides of a 9 inch, deep-dish style, pie pan. Chill the unbaked crust in the refrigerator for about 30 to 45 minutes.
Non-stick spray, butter, or shortening in the pie dish, on the other hand, will prevent sticking — but since most pie and tart crusts are pretty heavy on the butter already, you shouldn't need a lot of, if any, grease to get the job done. Using too much, or the wrong kind, can change the texture of your pie dough.
Chill in the fridge for 30 minutes, or up to overnight. Tip: Chilling hardens the fat in the dough, which will help the crust maintain its structure as it bakes. And the short rest before rolling relaxes the dough's gluten, helping prevent a tough crust.
“My preferred fat for pie crusts will always be butter. To me, it is all about flavor, and no other fat gives flavor to a crust like butter does. Other fats, even though they have great pros, lack flavor,” De Sa Martins said. “The more flavorful the butter, the more flavor your pie crust will have,” Huntsberger added.
The acid in the apple cider vinegar tenderizes the dough by slowing the gluten production in the dough. This prevents it from getting tough and elastic like bread dough. Love me tender. If you've ever bitten into a slice of pie with a tough crust, you know the value in a tender, flaky pie crust.
Pecan pie has a somewhat similar set of issues—the filling can crack, the bottom can be under-baked, the filling can seep under the crust, and the nuts can be soggy. Like the pumpkin pie, the filling will crack if the pie is over-baked or cools too quickly.
Wet pie fillings + raw dough are a tricky combination. If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.
Here's the thing to remember: If you're filling hasn't set, it means the bottom of the pie crust isn't fully cooked, either. You can prevent the outer crust from further darkening (or even burning) by covering it with aluminum foil or -- more attractively -- with what's known as a pie ring or shield.
Our favorite pie pan was also the Norpro Stainless Steel Pie Pan. It baked even, golden crusts, was easy to line with dough, and its slanted sides made it a cinch to cut and serve pie. Our top stoneware pick was the Made In Pie Dish, which had straight sides and a flat edge that made it easy to crimp.
You should always stick to kneading your pie dough just enough so that the flour and the butter are combined, but not so much so that your dough becomes elastic and hard to work. In hindsight, the easiest way to fix an overworked pie crust is to prevent overworking it in the first place.
Brush the surface of the unbaked crust with a beaten egg or egg white mixed with water before adding the filling. As the pie bakes, the proteins in the egg will form a moisture barrier over the crust and provide a layer of protection.
With docking, the holes allow steam to escape, so the crust should stay flat against the baking dish when it isn't held down by pie weights or a filling. Otherwise the crust can puff up, not only impacting appearance but also leaving you with less space for whatever filling you have planned.
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