Join our community of Solution Seekers!

Shortbread-Pecan Crust

Shortbread-Pecan Crust
Click a Star to Rate This Recipe
Makes one 8- or 9-inch crust| Hands-On Time: | Total Time:


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


  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.)
By November, 2006

Nutritional Information

  • Per Serving
  • Calories 260Calories From Fat 80%
  • Fat 23g
  • Sat Fat 7g
  • Cholesterol 26mg
  • Sodium 81mg
  • Carbohydrate 14g
  • Fiber 1g
  • Sugar 4g
  • Protein 3g
What does this mean? See Nutrition 101 .

Quick Tip

Dough and a rolling pin
Do-ahead: Refrigerate the dough overnight and bake it early in the day. Or use store-bought shortbread in place of the freshly baked to save time.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.