Butter Pecan Pie Crust Recipes

BUTTER FLAKY PIE CRUST

Steps:

• In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
• Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

BUTTER-PECAN PIE

Steps:

• In a food processor, finely grind 1/2 cup pecans with the sugar. Add flour and butter; process until moist clumps form. With wet fingers, press crust evenly into bottom and up sides of a 9-inch pie plate. Freeze until firm, about 20 minutes. Preheat oven to 375 degrees.
• With a fork, prick bottom of crust all over. Bake until golden, 20 to 25 minutes (if crust puffs up, gently press down with the back of a spoon). Let cool completely.
• Spread ice cream evenly in cooled crust. Chop remaining 1/2 cup pecans; sprinkle on top. Freeze, covered loosely with plastic wrap, until firm, at least 6 hours and up to overnight.

PECAN NUT CRUST

Steps:

• Stir together ground nuts, cinnamon, and sugar. Mix in melted butter.
• Press the mixture into the bottom and up the sides of a 9 inch, deep-dish style, pie pan. Chill the unbaked crust in the refrigerator for about 30 to 45 minutes.
• Place pie crust on a cookie sheet, and position on the middle rack of a preheated 350 degree F (175 degree C) oven. Bake for 12 to 15 minutes, or until lightly browned. WATCH it carefully, as nut crusts burn easily; they DON'T have to turn black to taste burnt! Cool completely before filling.

CLASSIC BUTTER PIE PASTRY

Steps:

• Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed., Shape dough into a disk for a single-crust pie; for a double-crust pie, divide dough in 2 with 1 piece slightly larger than the other. Shape into 2 disks. Wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. , For a single-crust pie: Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions., For a double-crust pie: Add filling to pie. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.

PECAN PIE CRUST

Steps:

• Place pecans in food processor; grind until fine.
• Add melted butter, brown sugar, vanilla and water.
• Continue processing till mixture begins falling off sides of bowl.
• Press into 9-inch pie pan.
• Bake at 325° for 20 minutes or microwave at full power for 6 minutes.

BUTTER PECAN PIE CRUST

Steps:

• In a medium bowl, stir flour, sugar and salt. with a pastry blender or 2 knives cut in butter until mixture resembles coarse crumbles. stir in pecans.
• sprinkle water over the top and toss with a fork until iniformly moistened. press dough firmly into a ball. wrap in plastic wrap and shill in freezer for 20 minutes.
• on a lightly floured surface, roll dough to 1/8-inch thickness and fit loosely ito a 9-inch pie plate; flute edge. place in freezer 15 minutes.
• meanwhile, preheat oven to 425'f. remove pe plate from freezer and prick bottom of shell. bake for 15 minutes or until edges are lightly browned. cover edges with foil and bake 5-10 minutes longer or until center is lightly browned. cool on wire rack.