• 23Sep
    Categories: recipes Comments: 1

    This pie crust is perfect for apple and pumkin pies.  My family always requests pumpkin pies in pecan crusts at Thanksgiving.  I have even used this recipe for a lattice crust, but the dough is a bit thick for that so I prefer to put a crumb topping on my apple pies.  Another decorative touch is to use a cookie cutter to cut out leaves and decorate the rim of the pie with those. 

    Pecan Crust

    • 2 c All-purpose flour; unsifted 1/2 c Pecans; very finely chopped (I use a food processor.)
    • 3 tbsp. Sugar
    • 1/4 tsp. Salt
    • 2/3 c Vegetable shortening; chilled
    • 4-5 tbsp. Ice water
    • In a medium bowl, combine flour,pecans, sugar and salt.
    • With a pastry blender, cut in shortening until mixture resembles coarse crumbs.

      Add ice water, 1 tablespoon at a time, and stir lightly with a fork just until a soft, manageable pastry forms.

      Divide pastry into 2 balls. Roll out between 2 sheets of floured waxed paper. Makes enough for 2 open pies.

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