How to make a no fail, pecan nut, no roll pie crust recipe that's easy, homemade, and delicious. It's the best buttery crust for any pie or no bake dessert.
Whether you’re making a no bake dessert or pie, this easy pie crust is a delicious foundation for your dessert.
This is actually my favorite pie crust recipe for a blueberry delight with pecan crust.
My mom used this buttery pie crust for her famous cherry crunch, and it pairs fabulously well with that sweet cream cheese filling.
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!
Being that it's a no roll pie crust, it's super easy to make. Just press it in the pan and bake it.
WHERE CAN I FIND THE ACTUAL RECIPE CARD?
If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the pecan crust recipe – just scroll down to the bottom, where you’ll find a printable recipe card with how to video.
PECAN NUT PIE CRUST INGREDIENTS:
- Salted butter
- Unbleached all-purpose flour
- Chopped pecans
HOW TO MAKE PIE CRUST WITH PECANS
Making this buttery pie crust is so simple and easy and requires just a few minutes of bake time. You can mix it by hand, with a mixer, or using a food processor.
- First, if your pecans aren't chopped, finely chop them and set aside.
- Then mix together the melted butter and flour, forming a soft dough.
- Stir in the chopped pecans until they’re all mixed in.
- It’s a press in pie crust, so just press the pie dough into a 13″x9″ baking dish.
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.
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.
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.
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.
CAN I MAKE THIS CRUST GLUTEN FREE?
Ok, so confession: I am now gluten-free in real life, so you can bet I'm working on a gluten-free version of this recipe because it's one of my go to pie crust recipes.
I have tried making it with gluten-free flour just the way it is, but I think I need to cut out some of the butter because it didn't bake quite right. It was still good, but it needs a little work.
So stay tuned because I will have a gluten free pie crust very soon for all my gluten-free comrades.
CAN I FREEZE THIS PECAN PIE CRUST?
Yes, you can. I'd recommend baking the pie crust first, then allow it to cool, cover it well, and freeze it.
Just be sure it's stored properly to prevent freezer burn. Use an airtight container or a good freezer wrap.
And when you're ready to use the crust, allow it to thaw for at least half an hour before pairing it with your favorite desserts. It's going to chill anyway, so it's ok if it's not completely thawed.
PIES AND DESSERTS THAT PAIR WELL WITH THIS PECAN NUT CRUST:
- No bake strawberry dessert
- Strawberry cream cheese pie
- Strawberry fluff pie
- Blueberry delight
- Cherry delight recipe
- Layered pumpkin dessert
- Blueberry cream pie
SHOP KITCHEN TOOLS FOR THIS HOMEMADE PIE CRUST RECIPE:
Mixing Bowl – You’ll need a medium sized mixing bowl to mix up this crust.
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.
GET THE PRINTABLE RECIPE
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Find my original recipe for this pie crust over on Adventures of Mel!
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Easy No Fail Pecan Nut Pie Crust Recipe
Ingredients
- 12 tablespoons salted butter
- 1 1/2 cups unbleached all-purpose flour
- 1 cup pecans chopped
Instructions
- Pre-heat the oven to 350° F.
- Melt the butter.
- Mix together the melted butter and flour, forming a dough.
- Stir in the chopped pecans.
- Press the crust into a 13″x9″ baking dish.
- Bake at 350° for about 20 minutes, or until the crust begins to turn a golden brown.
- Let the crust cool before adding any filling.
I know I’m super late to discovering your blog, but this crust is perfect for my dessert this weekend. I was just wondering, should I toast the pecans? Or will they get toasty enough while baking? Any reply at any time is appreciated! Thanks for the recipe!
Hey Violet, you’re not late at all! I’m not quitting any time soon. Yes, you can toast the pecans, but I never do. I find that just baking in the crust is sufficient.
Personally…I feel that roasting nuts prior to using in any baked goods is ALWAYS beneficial and enhances any recipe. I have tried various recipes with and without pre-roasting the nuts and I always get more compliments when using the roasted nuts. Just thought I’d share my opinion! 😊 But….I’m definitely going to make this crust for my next dessert creation!
If I’m putting these in round pie dishes rather than a 9″x13″, how many pie crusts does this make?
I’m assuming you’re using a 9.5″ pie plate. If so, this would make one full crust with about half the quantity needed for another crust leftover. If you doubled the recipe, you can get 3 crusts. Keep in mind that you can always freeze the extra crust for later use.
Were you ever able to work out the kinks in the gluten free version?
I was hoping to find the same thing! I’m going to try it today, but I’m reducing the butter by 1/3 and adding xanthem gum. I’ll let you know how it turns out.
Sub almond flour for flour an lower cooking time for great gluten free.
Everett
Thanks for the tip, Everett.
I wonder if this could be made with cornstarch instead of flour?
I would not recommend doing so, Patricia. If you don’t mind me asking, what is your concern with using flour?
Are “Adventures of Me!” & “Flour On My Fingers” both owned by the same person? If not, someone is using the other bloggers photos:(( Otherwise, just curious, why would a blogger need to post same recipe twice??
Hey Diana, I own both websites. Flour is geared more toward baking/dessert recipes, while as Adventure is generally geared more toward savory food recipes. However, there are some desserts on Adventure, such as the pecan nut pie crust recipe.
Mine also sticks hard to my baking dish. I’ve sprayed, baked lower temp, baked less time. It sticks so bad its hard to get out of pan. Presentation gone. Still tastes good. Help!
I’ve never had this trouble, but some things you can do to prevent this problem are as follows:
1. Coat the pan with an oil/flour mixture before you add the crust.
2. Make sure the crust isn’t too thin, allowing your filling to seep through and stick to the pan.
3. Partially bake your crust before filling.
4. Don’t overcook it!
I hope this helps.
Also you can try using an Emile Henry baking dish or pie plate. Nothing ever sticks to these pans!
That’s a great tip, Paula!
I use this for pudding desserts,in 9X12 Pyrex.Everytime,it sticks to the bottom- badly. I do spray it. Any suggestions.
I’m not so sure why it would do this. Are you cooking it at too high of a temperature?