The Butter Pecan Pie Crust is one of my favorite foundations for a truly special pie, and I’ve been making it for more years than I can count. This crust has a wonderfully nutty flavor from the pecans that makes every bite taste like home, and it’s sturdy enough to hold any filling your heart desires.
What makes this crust so special is the combination of toasted pecans mixed right into the dough, giving you that delicious buttery-nutty taste in every single bite. The powdered sugar adds a subtle sweetness and helps create that perfectly tender, flaky texture that just melts on your tongue.
I love serving this with a silky pecan pie filling or even a smooth chocolate custard, and I always smile when I see my grandchildren’s faces light up at the first taste. This crust has been part of so many family gatherings and holiday tables—it’s the kind of thing that brings everyone together around the kitchen.
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Butter Pecan Pie Crust
Ingredients
- 1 cup All-Purpose Flour
- 0.25 cup Powdered Sugar
- 0.125 teaspoon Salt
- 6 tablespoon Butter
- 0.25 cup Pecans
- 3 tablespoon Water
Instructions
- 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.
