Yummy Pecan Shortbread Pie Crust

This simple pecan shortbread crust is easy works for pies, cheesecakes, tarts, and so many other desserts.
Made with simple pantry staples and its super easy to pull together.


Can use for pecan, chocolate, peach, strawberry or I'm making pumpkin

1 3/4 cup butter at room temperature
½ cup sugar
¼ cup light brown sugar packed
1 tablespoon pure vanilla extract
2 cups all-purpose flour
⅓ cups roasted pecans
½ teaspoon salt


Preheat the oven to 300°F grease a 9-inch pie dish

Using a food processor or mixer fitted with the paddle attachment, beat the butter, sugar, vanilla, and brown sugar vigorously until pale and fluffy, about 3 minutes. It’s an important step to beat the butter and sugar well together when making shortbread, as this ensures the shortbread is light, crisp, and holds together.
Add flour, salt and pecans
to the butter mixture and mix until blended (forming large clumps).

Transfer the mixture to the pan and press it evenly around the base and sides. Use a fork to dock the bottom of the dough all over.

If using a filling that needs to bake in the crust, partially bake the crust for 15 minutes, then fill and bake as directed. If you’re using it for a shell, bake for 45 minutes or until the edges are lightly browned.