Pecan Nut Pie Crust Recipe

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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 dessert or pie, 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 or this easy no roll pie crust.

pecan nut pie crust in 13x9 inch baking dish

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.

creamy no bake blueberry dessert made with pecan nut pie crust

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!

Pecan Nut Pie Crust Ingredients:

Tips for how to make this homemade pie crust:

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.

chopped pecans for pie crust recipe on cutting board with knife

Stir in the chopped pecans until they’re all mixed in.

stirring pecans into homemade pie crust dough in white mixing bowl

It’s a press in pie crust, so just press the dough into a 13″x9″ baking dish.

press in pie crust made with pecan nuts, flour, and butter

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.

simple homemade pie crust with pecans in a blue 13x9 inch baking dish

Alternative ingredient options:

While this recipe only has 3 ingredients, there are a few things you can do to switch it up.

pie crust with pecans in blue 13x9 inch baking dish

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:

Tools you may need to make this pie crust from scratch:

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.

Mixing Bowl – You’ll need a medium sized mixing bowl to mix up this crust.

Yield: 15 servings

Pecan Nut Pie Crust

Pecan Nut Pie Crust

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.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 12 tablespoons salted butter
  • 1 1/2 cups all-purpose unbleached flour
  • 1 cup pecans, chopped

Instructions

  1. Pre-heat the oven to 350°.
  2. Melt the butter.
  3. Mix together the melted butter and flour, forming a dough.
  4. Stir in the chopped pecans.
  5. Press the crust into a 13"x9" baking dish.
  6. Bake at 350° for about 20 minutes, or until the crust begins to turn a golden brown.
  7. Let the crust cool before adding any filling.

Notes

if you are making this crust with a regular pie where you bake the crust with the pie filling, just bake it according to the recipe instructions for that particular pie.

Nutrition Information:

Yield:

15

Serving Size:

15 servings

Amount Per Serving: Calories: 171 Saturated Fat: 6g Cholesterol: 24mg Sodium: 80mg Carbohydrates: 10g Protein: 1g
Pecan Nut Pie Crust Recipe
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8 thoughts on “Pecan Nut Pie Crust Recipe”

    • Ok…so I dont know what went wrong, I did the 12 tbsp of melted butter, added the cup and a half of flour, and a cup of chopped pecans…and it was more like a batter than a dough. Now that it’s been in the oven for 30 mins, and I broiled the top for browning, it’s looking like baked oatmeal and really soft… What did I do wrong?! Should I have softened the butter instead of melting it?

      • Amanda, I’m not sure what might have gone wrong. The only time it’s not worked quite right for me was when I used gluten-free flour instead of all purpose. Otherwise, it makes a great crust every time. It is a softer crust, though, at first, and it tends to harden up more as it cools.

  1. I don’t understand how you can say this is a no bake pie crust and in the directions you have to put it in the oven for 20 minutes. Very confusing.

  2. Just for clarity. If I wanted to use this crust for a pumpkin pie that requires baking…do I use this crust unbaked then then bake the entire pie (crust and filling) at the same time?

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