Pecan Pie Crust – a delicious recipe with flour, pecans, sugar, salt, egg, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine
2
flour, pecans, sugar, salt and butter in mixing bowl and
3
blend well.
4
Cut in butter with pastry blender until mixture resembles coarse cornmeal.
5
Beat egg with 2 tablespoons water in small
6
bowl
7
or
8
cup.
9
Add
10
to flour mixture and toss lightly with
11
fork
12
until just moistened, adding an additional tablespoon of
13
water
14
if
15
necessary;
16
do not overwork, beat or stir.
17
Gather into
18
rough ball, wrap and refrigerate overnight. Lightly grease 2 (8-inch) pie pans.
19
Divide dough evenly.
20
Roll each
21
half
22
on lightly floured board to thickness of 1/8 inch. Gently and carefully fit into pans, trimming off excess.
23
Chill 1 hour.
1268
kcal
Calories
83
g
Fat
115
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 c. all-purpose flour, 1 c. finely chopped pecans, 4 Tbsp. sugar, 1/4 tsp. salt, and more.
Yes, Pecan Pie Crust 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.
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