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 with butter or this easy no roll pie crust.
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.
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:
- Salted butter
- All-purpose unbleached flour
- Chopped pecans
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.
Stir in the chopped pecans until they're all mixed in.
It's a press in pie crust, so just press the dough into a 13″x9″ baking dish.
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.
Alternative ingredient options:
While this recipe only has 3 ingredients, there are a few things you can do to switch it up.
- Instead of pecans, consider using walnuts, black walnuts (if you like the flavor of black walnuts), or even almonds.
- Use shortening in place of butter.
- You can also use canola oil in place of butter.
- And if you're just not a nut person, you can make this without pecans at all, just a plain crust, like an easy shortcut no-roll pie crust or rather a graham cracker crust.
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:
- Strawberry Delight No Bake Dessert
- Creamy No Bake Pumpkin Dessert
- Blueberry Cream Cheese Mini Tarts
- Strawberry Cream Pie
- Chocolate Meringue Pie
- Cream Cheese Blueberry Pie
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.
Pecan Nut Pie Crust
Ingredients
- 12 tablespoons salted butter melted
- 1 1/2 cups all-purpose flour
- 1 cup chopped pecans
Instructions
- Pre-heat the oven to 350° F.
- Mix together the melted butter and flour, forming a dough.
- Stir in the chopped pecans.
- Press the crust into an un-greased 9×13 baking dish.
- Bake at 350° F for about 20 minutes, or until the crust begins to turn a golden brown.
- Let the crust cool before adding any filling.
Are “Adventures of Me!” & “Flour On My Fingers” both owned by the same person? If not, someone is definitely using the other bloggers photos! :((( Otherwise, why would a blogger need to post same recipe twice??
Hey Diana, I own both websites. Flour is geared more toward baking/dessert recipes, while as Adventure is generally geared more toward savory food recipes. However, there are some desserts on Adventure, such as the pecan nut pie crust recipe.
I tried this with a cherry dessert and it was absolutely delicious! Thanks for sharing!
Thanks, Lena! It is one of my family’s favorites.
Has anyone made this with almond or coconut flour?
I’m a diabetic and I can’t use regular flour
I’ve never done this, Holly, but I bet it would turn out fine. You might consider adding xanthan gum to the flour following the package directions. You could also simply use a gluten-free flour mix.
Loving this pie crust and it works well and it’s fast. Thank You for such wonderful yet simple pie crust!
Belinda Graves S C
Thanks so much, Belinda! My family loves this easy pie crust, and it goes well with so many recipes.
I absolutely love this pie crust, so simple to make. It goes so well with blueberry or strawberry cream cheese no bake pie.
Thank you so much, Daneita. I’m so glad you enjoy the crust. It’s one of my favorites too.
Should you grease the pan also so that it does not stick??
Jessica, you can. But I usually don’t have to. The butter gives it enough grease.
Could you possible add a little sugar to add some sweetness or would it mess up the baking process?
We’ve added in about a teaspoon of sugar in the past, and it’s worked just fine.
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?
Liza, yes, that is correct.
I use a similar crust for my pumpkin pie, and I DO bake the crust for 15 minutes before pouring in the pumpkin filling. I use the large size can of pumpkin to make the filling as I like a thicker filling. I also add 1/2 cup of oatmeal to the crust. Scrumptious!
Mmmm, Marsha, I love the addition of oatmeal to the crust. I bet that’s really delicious. Thank you for the wonderful tips!
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.
Mary, I don’t say it’s a no bake pie crust. It pairs perfectly with a no bake dessert, though.
It does not say no bake pie crust
Lorrie, no, this is not a no bake pie crust… Usually, the crust is made ahead of time with any no bake dessert.
I’ve been making this exact crust since early 70’s. Always great for layered pudding desserts. A family favorite.
Lynn, yes! My mom loved making this crust for as far back as I can remember. It was always a favorite.
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.
Did you measure the butter before melting or after?
Mary Kay, before melting.
I’ve always used room temp butter. The 1 time I was in a hurry & melted it, my crust came out more of a brittle consistency. Wasn’t bad, just not what I was use to.
Lisa, it does change the texture somewhat, but I’ve had great results with both melted and softened butter.
Me too, exactly like batter!!!
That is so odd, Mishelle!