Butter Pecan Pie Crust

Serves: 5
Total Calories: 258


1 cup flour
1/4 cup powdered sugar
1/8 teaspoon salt
6 tablespoons butter cold or margarine, cut in pieces
1/4 cup pecans finely chopped
3 tablespoons water ice


In a medium bowl, stir flour, sugar and salt. With a pastry blender or two knives, cut in butter or margarine until mixture resembles coarse crumbs. Stir in pecans. Sprinkle water over the top and toss with a fork until uniformly moistened. Press dough firmly into a ball. Wrap in plastic wrap and chill in freezer for 20 minutes.

On a lightly floured surface, roll dough to 1/8 -inch thickness and fit loosely into a 9-inch pie plate flute edge. Place in freezer for 15 minutes. Meanwhile, preheat oven to 425°. Remove pie 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 to 10 minutes longer or until center is lightly browned. Cool on a wire rack.

Nutritional Facts:

Serves: 5
Total Calories: 258
Calories from Fat: 152

This Butter Pecan Pie Crust recipe is from the Customers' Cookbook Cookbook. Download this Cookbook today.

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