Pecan Nut Pie Crust Recipe - Adventures of Mel (2024)

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by Mel Lockcuff

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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 dessertorpie, 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 recipe

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.

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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.

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

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It's a press in pie crust, so just press the dough into a13″x9″ baking dish.

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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.

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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.
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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:

  • StrawberryDelightwith Pecan Crust
  • Creamy No Bake Pumpkin Dessert
  • Blueberry Cream Cheese Mini Tarts
  • Strawberry Cream Pie
  • Chocolate Meringue Pie
  • Cream Cheese Blueberry Pie

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.

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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.

4.49 from 50 votes

Print Pin Rate

Course: Desserts, Pies & Pastries

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 15 servings

Calories: 171kcal

Author: Mel Lockcuff


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


  • 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.


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


Serving: 15servings | Calories: 171kcal | Carbohydrates: 10g | Protein: 1g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 80mg

Tried this Recipe? Tag us Today!Mention @mellockcuff or tag #aomrecipes!

Pecan Nut Pie Crust Recipe - Adventures of Mel (2024)


What is the secret to a great pie crust? ›

Cold butter is the key to flaky crusts. Do not skip this step. You must put your butter in the freezer to get it nice and cold. Many people do not like working with frozen butter, but it makes all the difference in the world when you create your pie dough.

What are common pecan pie mistakes? ›

Pecan pie has a somewhat similar set of issues—the filling can crack, the bottom can be under-baked, the filling can seep under the crust, and the nuts can be soggy. Like the pumpkin pie, the filling will crack if the pie is over-baked or cools too quickly.

What is the secret to crispy bottom pie crust? ›

Choose the Right Rack in the Oven

Which rack you use in the oven can help ensure a crisp crust. Baking the pie on a lower rack will concentrate heat on the bottom of the pie and help the crust crisp.

How do you make pecan pie crust not soggy? ›

One way to prevent a soggy crust is to essentially seal the surface, creating a barrier between the crust and the filling. Brush the surface of the unbaked crust with a beaten egg or egg white mixed with water before adding the filling.

What not to do when making pie crust? ›

Whether you use a food processor, a stand mixer, or your hands to incorporate the ingredients together, overmixing is a common mistake that leads to a chewy crust. It's tempting when baking to combine the ingredients completely, but the texture should resemble a coarse meal before adding your liquid.

Is pie crust better with butter or Crisco? ›

My preferred fat for pie crusts will always be butter. To me, it is all about flavor, and no other fat gives flavor to a crust like butter does. Other fats, even though they have great pros, lack flavor,” De Sa Martins said. “The more flavorful the butter, the more flavor your pie crust will have,” Huntsberger added.

What makes a pecan pie not set up? ›

A pecan pie is essentially a custard pie, and a liquid center is almost always the result of underbaking. The Karo Classic Pecan Pie recipe calls for baking the pie for 60 to 70 minutes at 350 degrees. In some ovens, however, the pie can take 75 minutes or more.

Why is my pecan pie crust soggy? ›

Wet pie fillings + raw dough are a tricky combination. If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.

Why did my pecan pie turn out soupy? ›

The center jiggles more than it's supposed to. Why didn't the filling set properly? If your pecan pie is still a little soupy, it simply means you need to bake it more.

Should I bake the bottom pie crust first? ›

Pre-baking is a must if you're looking for a flaky pie crust. It's especially helpful for recipes with a wet center. Recipes for most tarts, pies, and quiches call for pre-baking to ensure that the final product doesn't end up soggy.

Should you poke holes in bottom of pie crust? ›

With docking, the holes allow steam to escape, so the crust should stay flat against the baking dish when it isn't held down by pie weights or a filling. Otherwise the crust can puff up, not only impacting appearance but also leaving you with less space for whatever filling you have planned.

Should I egg wash the bottom pie crust? ›

You've spent time and effort putting the pastry together, so don't sell yourself short by skipping the final step—the egg wash for the pie crust. The truth is that cream and egg washes are a simple but vital step to improving the appearance and flavor of pies and other baked goods.

Why is my pecan pie so hard? ›

Pecan pie can become hard if it is left in the oven for too long or at a higher temperature than necessary. This could happen due to an inaccurate cooking time, temperature or failing to cover with aluminum foil for part of the baking time.

What is the most important rule when making pie crust? ›

1. Use Very Cold Butter or Fat. Butter, shortening, lard, or suet—whatever fat the recipe calls for should be well-chilled and cut into small pieces to start with for the flakiest crust in the end. The fat in a pie crust must maintain some of its integrity in the dough to make the crust truly flaky.

What does adding vinegar to pie crust do? ›

Don't worry about making it perfect, especially if it's just for family. It'll tastes good no matter how it looks. Why do you put vinegar in pie crust? It makes the pie crust exceedingly tender and flaky.

How long should you chill pie dough before rolling out? ›

I always chill my dough for at least 2 hours before rolling out, and then chill again for at least 1 hour after shaping in the pie pan. There are undoubtedly faster methods out there, but this is what I've found to work best for me in terms of maintaining pretty crimps and the overall shape of the crust.


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