An Easy Pat-In Crust Made with Pecan Flour
This pat-in crust works wonderfully for cream fillings, such as in the Vegan Chocolate Pudding Pecan Pie, because it provides a contrast in texture. The crust happens to be vegan, too, which makes it very versatile. It is nutty so take flavor and texture into consideration when pairing with your favorite filling – cream, pudding or fruit! We used pecan flour from Oliver Farm.
- 1 cup pecan halves
- ½ cup pecan flour, such as Oliver Farms
- 1 tablespoon sugar
- 2 to 3 tablespoons oil, such as Oliver Farms Pecan Oil or flavorless vegetable oil
- Position rack in center of oven. Preheat oven to 350°F. Have a 9-inch pie plate ready; no need to grease pan.
- Place pecan halves, flour and sugar in bowl of food processor fitted with metal blade. Pulse on and off until mixture is coarse ground. Add the smaller amount of oil, pulse on and off again and test. See in second photo above how I have pressed a rubber spatula against the front right portion and it is sticking together? That’s what you want. Only add additional oil if needed.
- Dump mixture into pie plate and use fingers to press evenly across bottom and up the sides, creating a nice, neat rim.
- Bake for about 8 to 10 minutes until dry to the touch and just beginning to color. Cool and use in recipe as desired.
- This crust is very tender and can only be used as a bottom crust, so don’t even think about doubling it and creating a top crust!
Images: Dédé Wilson