Comments 45

Pecan Pie and Homemade Crust

I love eating pie, but I’ve never baked a pie.

Sure, I’ve picked up a frozen pie from the grocery store and heated it up in the oven… but I’ve never actually baked one from scratch.

So this Thanksgiving, I wanted to challenge myself. I baked a pie, but not just any pie. I baked what is probably the sugariest pie in the world: Pecan Pie (and I made my own crust!).

For the pie and the crust, I followed recipes from The Pioneer Woman (I love her!)

Pie Crust

  • 1-1/2 cup Crisco (vegetable shortening)
  • 3 cups all-purpose flour
  • 1 whole egg
  • 5 tablespoons cold water
  • 1 tablespoon white vinegar
  • 1 teaspoon salt

In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.

Separate the dough in half. Form 2 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

See original recipe here.

Pecan Pie

  • 1 pie crust
  • 1 cup white sugar
  • 3 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 1 cup corn syrup
  • 3/4 teaspoons vanilla
  • 1/3 cup melted butter (salted)
  • 3 whole eggs, beaten
  • 1 cup chopped pecans

Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.

Pour chopped pecans in the bottom of the unbaked pie shell.

Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350º for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.

If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. I made this mistake and took my pie out while it was too jiggly and my pie turned out very liquidy! 

Allow to cool for several hours. Serve in thin slivers (because it’s super sweet, although I had a huge piece because it’s so good!)

See original recipe here.

This post is happily a part of:

Full Plate Thursday




  1. Preet@thevelvetlife says

    The pecan pie looks so delicious and great to have the homemade crust. I am going to try this recipe, your pictures will be so helpful.


  2. The place where I come from, we seldom get Pecans and a pie made out of it is rare. These guys are a tad expensive. Because of reading the post and seeing these pics, would love to try next time I see one.


  3. Pecan Pie with homemade crust looks fabulous. With the recipe in your post anyone can indulge in delicious baking.


  4. Elizabeth O says

    This Pecan Pie with Homemade crust looks delicious and really tempting. I am going to try this recipe this Christmas. and I will add this to my recipe lists.


  5. Joanna Davis says

    Good for you for trying to bake a pie from scratch! I love eating pies but I don’t think I have actually made one. Pecan nuts are definitely an excellent choice for the filling 🙂


  6. roadtowajnblom says

    My husband’s favorite pie is pecan! This year we only baked an apple for Thanksgiving but I LOVE to bake from scratch. It’s so fun!


  7. Candy Rachelle says

    I really love baking. and this homemade crust sounds so good. I absolutely try my own crust. I am sure this is gonna be a big challenge for me.

    Liked by 1 person

  8. I don’t think there is any pie I love than pecan! Do you have any tips for keep the bottom of the pie crust crisp?

    Liked by 1 person

    • Hi Ruby! For some reason, when you freeze your pie dough for about 20 minutes before you roll it, that makes the crust flakier and crispier. Try that! 🙂


  9. There’s nothing better than homemade crust, right?! Once you get that flaky, amazing yumminess, you really can’t go back to store bought crust. The pecan pie sounds amazing!

    Liked by 1 person

  10. I have never made pecan pie but love eating it. I like the step by step pictures you have for the recipe which makes it easy to follow. Might give a shot at making it myself.

    Liked by 1 person

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  12. Your Pecan Pie looks amazing and we will love it! Hope you have a fantastic week and thanks so much for sharing with Full Plate Thursday.
    Merry Christmas
    Miz Helen


  13. Pingback: Easiest Cherry Apple Pie Recipe (Chapel Pie?) | Jasmine Eclipse

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