Shortbread-Pecan Crust

0611shortbread-pecan-crust-3
Photo by Marcus Nilsson
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  • Makes one 8- or 9-inch crust
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    Nutritional Information

    Per Serving

    • Calories 260 calories
    • Calories 80 calories from fat
    • Fat 23 g
    • Sat Fat 7 g
    • Cholesterol 26 mg
    • Sodium 81 mg
    • Protein 3 g
    • Carbohydrate 14 g
    • Sugar 4 g
    • Fiber 1 g

Ingredients

  1. Check 1cup (4 ounces) pecans
  2. Check 1/2 10-ounce box shortbread cookies (such as Lorna Doone)
  3. Check 6tablespoons unsalted butter, cold, cut into pieces

Directions

  1. Heat oven to 350° F. In a food processor, pulse the pecans and cookies until crumbs form. Add the butter and pulse just until combined.
  2. Transfer the mixture to an 8- or 9-inch pie plate, pressing it evenly over the bottom and up the sides.
  3. Bake the crust until slightly darkened, 20 to 25 minutes. Transfer pie plate to a wire rack and let cool. (You can set the baked crust aside at room temperature for up 24 hours.)