Pecan Brown Sugar Crust

Photo: James Baigrie

This recipe goes with Ginger-Pear Crumble

Yield: Makes 1 9-inch piecrust
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 22.51mg
  • Calories: 258.57
  • Calories from fat: 60%
  • Carbohydrate: 23g
  • Cholesterol: 49mg
  • Fat: 17.36g
  • Fiber: 1.6g
  • Iron: 1.44mg
  • Protein: 3.92mg
  • Saturated fat: 6.31g
  • Sodium: 158.32mg


  • 1 1/4 cups all-purpose flour
  • 3/4 cup pecans
  • 1/4 cup light brown sugar
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • 1 egg, slightly beaten


  1. In the bowl of a food processor fitted with a metal blade, combine the flour, pecans, sugar, and salt until the pecans are finely chopped. Add the butter and pulse until crumbs start to form. Add the egg and pulse until the dough comes together. Chill for 20 minutes or until needed. Press 3/4 of the dough into a 9-inch pie plate, reserving the remainder for the crumble topping. Bake in a preheated 375° F oven until golden or according to your pie recipe instructions.
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