Pecan dough for pie crusts

I thought I’d post a Thanksgiving recipe favorite in case folks haven’t done all their shopping yet. (Last year’s recipe was Brandied Cranberries–you should check that out too. :-))

This is a pie crust that works fantastically for sweet potato or pumpkin pies–the pecans add a wonderful hint of flavor. You can actually work it with your hands a fair amount without ruining it, too, unlike a lot of other pie crusts.

Pecan Dough

1 1/2 c. flour
1 tsp. salt
1/4 c. pecans, crushed into crumbs
1/2 c. vegetable shortening
1/4 c. cold water (plus a few more drops if needed)

Mix the flour with the salt, then add in the pecans and mix further. Work the shortening in with a pastry blender or your hands until the mixture resembles tiny lumps. Pour in the cold water and knead the dough till it’s solid. Mash it into a six-inch disk, wrap in plastic, and refrigerate for an hour.

If I don’t post before then, I hope you all have a wonderful Thanksgiving!

5 thoughts on “Pecan dough for pie crusts”

  1. I’ve only ever made all-butter pie crusts, but they turned out great. I’m not keen on shortening or lard–the latter because I find that most pig products have a smell.

    Did you try using the lower-water content butters? Like Plugra? The issue usually is that the water content causes your pie crust to shrink in the pan.

  2. I didn’t even know that lower water content butters existed. I don’t believe I’ve ever seen Plugra anywhere. I’ll keep an eye out now, though, and let you know!

  3. I may have another convert to all-butter crusts!

    If you can’t get Plugra (you’re in the US, right?), try looking for butter that’s marketed as European-style.

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