Brown Sugar Pecan Pie Crust
This easy pie crust can be used in a traditional pie dish or you can put it in tart pans, square baking dishes, or muffin tins. No rolling required for this pie crust. Just press it down directly into the dish. The brown sugar and toasted pecans make this a favorite crust for any dessert.
Servings: 1 pie crust or tart shell crust
Equipment
Ingredients
- 1-1/4 cups raw pecan halves 180 grams
- 1 cup all-purpose flour 120 grams
- 1/4 teaspoon salt
- 1/2 cup brown sugar 105 grams
- 6 tablespoons butter softened (100 grams)
Instructions
- Preheat the oven to 350°F.
- Spread the pecans out on a baking sheet and roast until lightly toasted, about 10 to 12 minutes. Stir the pecans halfway through the roasting time to make sure they toast evenly.
- Let the pecans cool down then place them in a food processor. Add the flour and salt. Process until the mixture looks like sand. Add the sugar and butter to the food processor. Pulse until the mixture clumps together in a ball.
- Press the dough into a pie dish or 10-inch tart pan. Use a fork to prick the bottom of the crust then stick it in the freezer for 30 minutes.
- Preheat the oven to 350°F. Place the pan in the oven and bake until slightly toasted, about 15 minutes. If the sides slump when you remove it from the oven, use a spoon to press it back in place while it is still warm.
Notes
- You can make the crust 2 to 3 days in advance or make it several months in advance and freeze it until you are ready to make your pie or tart.
Nutrition
Serving: 1 | Calories: 357kcal | Carbohydrates: 20g | Protein: 4g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 23g | Cholesterol: 15mg | Sodium: 92mg | Fiber: 4g | Sugar: 9g
