Buttery Crust Pecan Pie Recipe

Name: Buttery Crust Pecan Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups Pillsbury BEST All Purpose Flour; 1/4 cup powdered sugar; 1/4 cup finely chopped pecans; 1/8 teaspoon salt; 1/2 cup Crisco Butter Flavor All-Vegetable Shortening OR 1/2 stick Crisco(R) Baking Sticks Butter Flavor All-Vegetable Shortening; 3 tablespoons ice cold water; 3 large eggs lightly beaten; 1 cup corn syrup; 2/3 cup sugar; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1/3 cup butter melted; 1 1/4 cups chopped pecans; 12 pecan halves

Servings: persons

1 1/4 cups Pillsbury BEST All Purpose Flour
1/4 cup powdered sugar
1/4 cup finely chopped pecans
1/8 teaspoon salt
1/2 cup Crisco Butter Flavor All-Vegetable Shortening OR 1/2 stick Crisco(R) Baking Sticks Butter Flavor All-Vegetable Shortening
3 tablespoons ice cold water
3 large eggs lightly beaten
1 cup corn syrup
2/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/3 cup butter melted
1 1/4 cups chopped pecans
12 pecan halves

1
COMBINE flour, powdered sugar, finely chopped pecans and 1/8 teaspoon salt; cut in shortening using pastry blender (or 2 knives) until flour is blended in to form pea-size chunks.
2
SPRINKLE mixture with water, 1 tablespoon at a time. Toss lightly with fork until dough forms a ball.
3
PRESS between hands to form 5- to 6-inch disc. Roll and press crust into 9-inch pie plate. Do not flute. Do not bake.
4
HEAT oven to 350u00b0F.
5
BEAT eggs until frothy. Add corn syrup, 2/3 cup sugar, vanilla extract and 1/4 teaspoon salt.
6
BEAT until blended. Stir in melted butter and chopped nuts. Pour into unbaked pie crust.
7
DIP 6 nut halves in filling to coat. Arrange in center of pie to resemble flower. Press 6 scallops into crust edge using back of tablespoon.
8
PLACE 1 nut half in each indentation. Press lightly. Cover edge of pie with foil to prevent overbrowning.
9
BAKE 45 minutes. Remove foil. Bake an additional 5 minutes or until pie is almost set in center when shaken gently. Cool to room temperature before serving.

3152

kcal

Calories

292

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/4 cups Pillsbury BEST All Purpose Flour, 1/4 cup powdered sugar, 1/4 cup finely chopped pecans, 1/8 teaspoon salt, and more.

Yes, Buttery Crust Pecan Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Buttery Crust Pecan Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions