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Pecan Whole Wheat Pie Crust

Print Recipe
A buttery, flaky, whole wheat and pecan crust. This recipe yields 1 (9-inch) bottom pie crust.
Course Desserts & Sweet Treats
Cuisine American
Keyword holiday, pecans, pie crust, Thanksgiving, whole wheat
Prep Time 40 minutes
Total Time 40 minutes
Servings 1 recipe
Calories 1902
Author Laurie McNamara

Ingredients

  • 3/4 cup pecan halves
  • 3/4 cup unbleached all purpose flour
  • 6 tablespoons whole wheat flour
  • 2 tablespoons light brown sugar
  • 1/4 teaspoon kosher salt
  • 1/2 cup unsalted butter cut into pieces (ice cold)
  • 2-3 tablespoons ice water as needed

Instructions

  • Place the pecan halves into your food processor and pulse until chopped. Transfer to a small bowl and set off to the side.
  • Add the flours, sugar and salt to the food processor bowl and pulse to combine. Add butter and pulse again, the butter should be in fairly large pieces.
  • Add in chopped pecans and pulse a few times until the combined. Add water, pulsing after each tablespoon until the dough comes together and is crumbly but not overly wet.
  • Transfer dough onto a piece of plastic wrap, form a disc and refrigerate for 30 minutes.
  • On a lightly floured surface, roll dough to fit a 9-inch pie plate.

Notes

*Follow the directions in the pie recipe you are using for baking times.

Nutrition

Serving: 1recipe | Calories: 1902kcal | Carbohydrates: 136g | Protein: 23g | Fat: 147g | Saturated Fat: 63g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 54g | Trans Fat: 4g | Cholesterol: 244mg | Sodium: 605mg | Potassium: 616mg | Fiber: 14g | Sugar: 27g | Vitamin A: 2884IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 8mg