Pecan Pie Crust Recipe

Homemade pecan pie all starts with the crust. This delightful recipe will guide you through creating a buttery, flaky base that perfectly complements the rich, sweet filling. Gather your ingredients, roll up your sleeves, and let’s cook a pie that will warm hearts and homes! 

How To Make Pecan Pie

Ingredients

For the Pie Crust:

• 1 1/4 cups all-purpose flour

• 1/2 teaspoon salt

• 1/2 cup unsalted butter, chilled and cubed

• 3 to 4 tablespoons ice water

For the Filling:

• 1 cup light corn syrup

• 1 cup packed brown sugar

• 3 large eggs

• 1/4 cup unsalted butter, melted

• 1 teaspoon vanilla extract

• 1/2 teaspoon salt

• 2 cups pecan halves

Equipment

• 9-inch pie pan

• Mixing bowls

• Pastry cutter or food processor

• Rolling pin

• Whisk

• Measuring cups and spoons

• Aluminum foil or pie crust shield

Method

1. Prepare the Pecan Pie Crust

1. In a large mixing bowl, whisk together the flour and salt.

2. Add the chilled butter cubes and cut into the flour using a pastry cutter or food processor until the mixture resembles coarse crumbs.

3. Gradually add ice water, 1 tablespoon at a time, stirring until the dough begins to clump together.

4. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.

2. Roll Out the Crust

1. Preheat your oven to 350°F (175°C).

2. On a lightly floured surface, roll out the dough to fit a 9-inch pie pan.

3. Gently press the dough into the pie pan and trim any excess, leaving about 1/2 inch overhang. Crimp the edges as desired.

3. Make the Filling

1. In a large mixing bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until smooth.

2. Stir in the pecan halves

4. Assemble and Bake

1. Pour the filling into the prepared pie crust.

2. Cover the edges of the pie crust with aluminum foil or a pie crust shield to prevent over-browning.

3. Bake in the preheated oven for 50 to 60 minutes, or until the filling is set and slightly puffed. The center should have a slight jiggle but not be liquid.

4. Remove the pie from the oven and let it cool completely on a wire rack before slicing.

Tips

• Testing for Doneness: Insert a knife or toothpick into the center—it should come out clean or with just a few moist crumbs.

• Serving Suggestion: Serve with whipped cream or a scoop of vanilla ice cream.

• Storage: Store leftover pecan pie loosely covered at room temperature for up to 2 days or in the refrigerator for up to 4 days.