Divine Pie Crust Made From Pecans – Just Add Pie Filling

Pie season is around the corner. Thanksgiving. Christmas. New Years. Oh my!

But who are we fooling? Shouldn’t it ALWAYS be pie season?

You don’t really need an excuse to bake a pie. But if you’re looking for one, here’s a few you could try on for size. In-laws are in town. Birthday party. The sun is out. The sun isn’t out. It’s Tuesday.

You get the idea.

There was a time, not that long ago, when having a pie baking in the oven was a normal thing to find in many homes on any given day of the week. No reason other than having fresh baked pie after a home cooked meal. I like that idea. It’s a little old fashioned, but that’s just alright with me.

Since we’re talking about making pies, here’s an interesting twist on the traditional pie crust. Did you know that you don’t have to use flour to make pie crust? And trust me, pecans make a wonderful crust.

You can use this crust for almost any pie you have your heart set on. Pecan pie is amazing but so are apple and chocolate pudding. Whatever you plan on baking, I think you’ll love the extra flavor this crust will add to your favorite pie recipe.

Let’s get to the recipe!

4 Simple Ingredients

• 2 1/2 cups chopped pecans
• 1/3 tsp nutmeg
• 1/3 cup brown sugar
• 4 tbsp butter

How to Make the Pie Crust

1. Finely chop the pecans. You can do this by hand, but I prefer to use our food processor. Be careful not to over do it.
2. Move the chopped pecans to a bowl. Add in the nutmeg and brown sugar and mix together.
3. Melt the butter and then pour over the pecan mix, slowly stirring until the butter is completely incorporated.
4. Press the pie crust mix into your favorite pie dish. I love baking pies in our cast iron pie skillet. I think the cast iron cooks more evenly than glass.
5. Add pie contents and bake according to your pie recipe. Make sure to watch the pie crust edges, as pecans will burn if they are over baked.
6. NOTE: If you are making a pie that doesn’t need to be baked, you can bake the pie crust at 350 for 12 minutes, then simply add your pie contents.

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So far I haven’t found a pie that won’t work with this crust. We made a peach & blueberry pie this morning, with streusel topping made from pecans (what can I say…I love pecans!). And yes, it was divine!

It’s pie day. Enjoy!