Pecan pie crust is a classic preparation primarily used to make the traditional pecan pie, a very popular dessert in the United States, especially in the South. This pie has its roots in American Southern cuisine and is a symbol of celebrations like Thanksgiving and Christmas. The pecan, the main ingredient of the pie, is native to North America and is prized for its sweet flavor and crunchy texture.
In different Latin American countries, this crust can have variations and different names. For example, in Mexico it is usually simply called "masa para tarta" or "shortcrust pastry," while in other places like Argentina and Chile it is known as "masa para tartas" or "basic pastry." Although the names change, the base of this crust with butter and flour remains constant to achieve the ideal texture for sweet and savory fillings.
How to prepare Pecan Pie Crust
In a small bowl, mix the flour, chopped pecans, and salt.
Incorporate the butter or lard until the pieces are the size of small peas.
Sprinkle cold water over part of the mixture.
Gently mix with a fork.
Push to one side of the bowl.
Repeat until everything is moistened.
Form the dough into a ball.
On a lightly floured surface, roll the ball out to form a 10-inch circle.
Line a 7-inch pie or quiche pan with the dough.
Flute the edge.
Cover the surface of the dough with plastic wrap.
Spread dried beans over the plastic wrap to a depth of 1 inch.
Cook in the microwave, uncovered, at 70% power for 6 minutes, turning the pan halfway every 2 minutes.
Carefully lift the plastic wrap and beans from the crust.
Cook in the microwave, uncovered, at 70% power for approximately 2 minutes or until the crust is dry.
