Pecan Pie Crust Recipes

PECAN PIE

Steps:

• Make the pie crust and refrigerate it.
• Roll out the pie crust to about 12-inches in diameter.
• Place the rolled out pie crust into a 9 1/2-inch glass pie plate. Roll under the edges of the pie creating the crust. Pinch between your fingers to create a crimped edge.
• Refrigerate the pie shell while you prepare the pecan pie mixture.
• Mix the eggs, brown sugar, light corn syrup, flour, melted butter, and vanilla with a whisk or an electric hand mixer until combined well.
• Stir the pecans into this mixture.
• Pour the pecan pie mixture into the unbaked pie shell. Use a rubber spatula to scrape the bowl out.
• Carefully brush the edges of the pie crust with egg wash. (Egg wash is 1 large egg, 1 teaspoon water, and a pinch of salt beaten together with a fork)
• Bake in a preheated 425 degree F oven for 10 minutes. Turn the oven down to 350 degrees F and continue to bake for 40 more minutes or until set.
• Let the pie cool completely on the counter or on a baking rack. Should you not let it cool completely before slicing, the filling will not set properly.

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.

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.

PECAN PIE CRUST LOW CARB

Steps:

• Preheat oven to 350 degrees.
• In a food processor, process pecans on high until they are a fine meal. Add the Truvia, cinnamon & salt. Pulse a few times.
• While food processor is running on low, add the melted butter & egg white until dough is completely blended & clumped together.
• Lightly spray pie pan with Pam. Add the dough & cover with a piece of plastic wrap. Using your fingers or the bottom of a glass, gently press to cover the bottom & sides of the pie pan. Remove the plastic wrap.
• Bake the crust for 10 minutes. It will puff a bit in the middle but will flatten again as it cools. If you use this crust for a baked pie, when you bake it again cover the edges with foil so that it doesn't over-brown.