This Pecan Walnut Pie Crust is rich, toasty, and effortlessly press-in, perfect for both creamy no-bake fillings and classic holiday pies. With just a few pantry staples, you get a naturally gluten-free crust that tastes like candied nuts hugging every bite.
Pecan Walnut Pie Crust (Buttery, Toasty, Gluten-Free)
Equipment
- 1 Food Processor
- 1 9-inch pie plate
- 1 Parchment Paper round (optional)
- 1 Measuring cup flat-bottomed, for pressing
- 1 Aluminum foil for shielding rim (optional)
- 1 Wire rack
Ingredients
Crust
- 1 cup pecan halves
- 1 cup walnut halves
- 0.5 cup almond flour or certified gluten-free oats 1/2 cup (45 g) for a heartier texture
- 3 tbsp light brown sugar or coconut sugar or maple sugar
- 0.5 tsp fine sea salt
- 0.25 tsp ground cinnamon optional
- 5 tbsp unsalted butter melted and cooled; or refined coconut oil for dairy-free; use 4 tbsp if adding egg white
- 1 tsp vanilla extract
- 1 egg white 1 large, optional for extra-sturdy slices (omit for vegan and keep butter/oil at 5 tbsp)
Instructions
Preheat and Prep the Pan
- Preheat oven to 350 F (175 C). Lightly grease a 9 inch pie plate or line the bottom with a round of parchment for easy release.
Pulse the Nuts
- Add pecans and walnuts to a food processor. Pulse in short bursts until they look like coarse sand with tiny pebbles, about 8 to 10 quick pulses. Do not run continuously or you will make nut butter.
Add the Dry Ingredients
- Add almond flour, brown sugar, salt, and cinnamon. Pulse 3 to 4 times to combine evenly.
Bind the Mixture
- Drizzle in melted butter and vanilla. Pulse just until the mixture clumps when pressed between fingers. If using egg white, whisk it lightly, add, then pulse 1 to 2 times. The texture should resemble damp sand that holds together.
Press Into the Pan
- Transfer crumbs to the pie plate. Use your fingers to distribute evenly, then press firmly across the bottom and up the sides. A flat-bottom measuring cup helps create a compact, even layer. Chill 10 minutes in the fridge or 5 minutes in the freezer to set the fat.
Parbake for Fill-and-Bake Pies
- Bake 10 to 12 minutes until lightly fragrant and just set. Cool slightly, add your filling, then follow your pie recipe to finish baking. Shield the rim with foil if it darkens too quickly.
Fully Bake for No-Bake Fillings
- Bake 14 to 16 minutes until deeply toasty and edges are golden. Cool completely before adding custards, chocolate silk, lemon cream, or icebox fillings.
Cool Completely
- Place the baked crust on a rack and cool until the shell firms and pulls cleanly from the pan edges. This ensures tidy slices.
Notes
Nutrition
Why You’ll Love This Pecan Walnut Pie Crust
- Big nutty flavor from real pecans and walnuts that beats store-bought crusts.
- Press-in method with no rolling required, perfect for busy bakers.
- Naturally gluten-free, with easy dairy-free and egg-free options.
- Sturdy enough to slice cleanly yet tender with an irresistible toasty crunch.
Pecan Walnut Pie Crust Ingredients & Substitutions
- Pecan halves 1 cup, 100 g
- Walnut halves 1 cup, 100 g
- Almond flour 1/2 cup, 48 g (or certified gluten-free oats 1/2 cup, 45 g, for a heartier texture)
- Light brown sugar 3 tbsp, 36 g (or coconut sugar or maple sugar)
- Fine sea salt 1/2 tsp
- Ground cinnamon 1/4 tsp, optional
- Unsalted butter, melted and cooled 5 tbsp, 70 g (or refined coconut oil for dairy-free; use 4 tbsp if adding egg white)
- Vanilla extract 1 tsp
- Egg white 1 large, optional for extra-sturdy slices (omit for vegan and keep butter or oil at 5 tbsp)
Step-by-Step Instructions to Make Pecan Walnut Pie Crust
Preheat and Prep the Pan
Preheat oven to 350 F (175 C). Lightly grease a 9 inch pie plate or line the bottom with a round of parchment for easy release.
Pulse the Nuts
Add pecans and walnuts to a food processor. Pulse in short bursts until they look like coarse sand with tiny pebbles, about 8 to 10 quick pulses. Do not run continuously or you will make nut butter.
Add the Dry Ingredients
Add almond flour, brown sugar, salt, and cinnamon. Pulse 3 to 4 times to combine evenly.
Bind the Mixture
Drizzle in melted butter and vanilla. Pulse just until the mixture clumps when pressed between fingers. If using egg white, whisk it lightly, add, then pulse 1 to 2 times. The texture should resemble damp sand that holds together.
Press Into the Pan
Transfer crumbs to the pie plate. Use your fingers to distribute evenly, then press firmly across the bottom and up the sides. A flat-bottom measuring cup helps create a compact, even layer. Chill 10 minutes in the fridge or 5 minutes in the freezer to set the fat.
Parbake for Fill-and-Bake Pies
Bake 10 to 12 minutes until lightly fragrant and just set. Cool slightly, add your filling, then follow your pie recipe to finish baking. Shield the rim with foil if it darkens too quickly.
Fully Bake for No-Bake Fillings
Bake 14 to 16 minutes until deeply toasty and edges are golden. Cool completely before adding custards, chocolate silk, lemon cream, or icebox fillings.
Cool Completely
Place the baked crust on a rack and cool until the shell firms and pulls cleanly from the pan edges. This ensures tidy slices.
Tips for Success
- Keep pulses short to avoid oily crumbs. Small nut pieces add structure and a pleasant bite.
- Chill the pressed crust before baking to help prevent slumping.
- If crumbs feel dry, add 1 to 2 tsp extra melted butter. If greasy, pulse in 1 to 2 tsp more almond flour.
- For super clean cuts, use the egg white option and let the pie chill fully before slicing.
- Use a light-colored pie plate to prevent over-browning.
Variations of Pecan Walnut Pie Crust
- Maple Bourbon: Swap 1 tbsp brown sugar for 1 tbsp maple syrup and add 1 tsp bourbon. Bake 1 to 2 minutes longer.
- Chocolate Nut Crust: Add 2 tbsp Dutch cocoa and 1 extra tbsp sugar; bake to aromatic and set.
- Keto-Friendly: Use powdered erythritol to taste and replace almond flour with fine blanched almond flour only. Monitor browning closely.
- Spiced Holiday: Add 1/8 tsp nutmeg and 1/8 tsp ground ginger for warm seasonal notes.
- Savory Cheesecake Base: Omit sugar and cinnamon, add 2 tbsp grated Parmesan and a pinch of black pepper.
Serving Suggestions: What to Pair with Pecan Walnut Pie Crust
- Silky chocolate cream, peanut butter mousse, or mocha ganache fillings.
- Classic pumpkin, sweet potato, or maple custard pies.
- Creamy lemon, key lime, or cheesecake fillings for a sweet-tart contrast.
- Toppings: whipped cream, crème fraîche, or a drizzle of warm caramel.
- Beverages: strong coffee, black tea with honey, or a small pour of bourbon.
Storage & Reheating Instructions
- Unbaked crust: Press into the pan, wrap well, and freeze up to 2 months. Bake from frozen, adding 2 to 3 minutes.
- Baked crust: Cool, wrap, and keep at room temp up to 2 days or refrigerate up to 5 days. Freeze up to 2 months.
- Re-crisp: Warm in a 300 F oven for 5 to 7 minutes. Cool before filling.
Memories Made Around the Table
I first made this crust as a late-night fix when I ran out of flour before a holiday pie. The warm nutty aroma that filled the kitchen instantly became a new family tradition.
FAQs
Can I make this without a food processor? Yes. Chop nuts finely with a chef’s knife, then mix in dry ingredients and butter by hand until it clumps.
Is it gluten-free? Yes. Use almond flour and, if using oats, choose certified gluten-free oats.
How do I prevent a greasy crust? Do not over-process. If it looks shiny or oily, pulse in a teaspoon of almond flour at a time until it looks like damp sand.
Can I use only pecans or only walnuts? Absolutely. Use 2 cups total nuts and keep the rest of the recipe the same.
Vegan option? Use coconut oil instead of butter and skip the egg white.
Final Thoughts
This Pecan Walnut Pie Crust delivers a toasty, buttery foundation that elevates any filling. Keep it simple, trust the short pulses, and let those golden nuts do the heavy lifting. Happy baking.