Pecan Crust.

September 23rd, 2006

This pie crust is perfect for apple and pumkin pies.  My family always requests pumpkin pies in pecan crusts at Thanksgiving.  I have even used this recipe for a lattice crust, but the dough is a bit thick for that so I prefer to put a crumb topping on my apple pies.  Another decorative touch is to use a cookie cutter to cut out leaves and decorate the rim of the pie with those. 

Pecan Crust

  • 2 c All-purpose flour; unsifted 1/2 c Pecans; very finely chopped (I use a food processor.)
  • 3 tbsp. Sugar
  • 1/4 tsp. Salt
  • 2/3 c Vegetable shortening; chilled
  • 4-5 tbsp. Ice water
  • In a medium bowl, combine flour,pecans, sugar and salt.

    • With a pastry blender, cut in shortening until mixture resembles coarse crumbs.

    Add ice water, 1 tablespoon at a time, and stir lightly with a fork just until a soft, manageable pastry forms.

    Divide pastry into 2 balls. Roll out between 2 sheets of floured waxed paper. Makes enough for 2 open pies.

Posted in recipes | Comments (1)

One Response to “Pecan Crust.”

  1. katie Says:
    September 25th, 2006 at 8:23 am

    That sounds delicious! Thanks for sharing the recipe!

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