Salted Pecan Pie Tarts.

Make adorable little pie tarts using my favorite homemade pie crust and a salted pecan filling inspired by my Grandma.

Make adorable little pie tarts using my favorite homemade pie crust and a salted pecan filling!

Pecan pie is the quintessential Thanksgiving dessert. Though nothing will ever beat apple pie or pumpkin pie in my mind, classic pecan pie holds a very special place in my heart this time of year.

Grandma Harlett made it like no one else. I started my blog two weeks after she passed, which would be two years ago at the end of this month. I treasure her timeless recipe, in her own handwriting.

Grandma

Pecan pies tend to be overwhelmingly sweet. Don’t get me wrong, I have a mouth full of sweet teeth! But I find that most pecan pies lack a complexity of flavors, so I slightly went off the beaten path and added a touch of coarse sea salt. The small touch of salt makes each bite so interesting. I’m a total sucker for sweet & salty treats.

I also made teeny tiny individual tarts. I really had no purpose for one large pie this past weekend, but there is always a need for delicate little tarts, right?

People love little bite-sized things. I think they are a fun alternative to the traditional and I can’t wait to make these again in a few weeks.

Learn how to make Salted Pecan Pie Tarts from scratch | sallysbakingaddiction.com

Salted Pecan Pie Tarts | sallysbakingaddiction.com

The crust for these pecan pies is made 100% from scratch, just how grandma made her pies. This pie crust is my go-to recipe, made from a mix of butter and shortening. Why shortening? Shortening aids in creating flakiness. Flaky, tender, melt-in-your mouth crust. Why butter? Butter imparts unparalleled, impeccable flavor. Nothing beats butter.

My butter & shortening pie crust is the best of both worlds. It’s nothing new – tons of folks do it this way. And it’s the way I like it.

How to make Salted Pecan Pie Tarts | sallysbakingaddiction.com

The first step in this bite-sized recipe is to make the pie crust. You’ll need half of my homemade crust recipe to make these tarts. I made 1 whole pie crust recipe because using half of the pie crust for each batch gave me two tries to perfect the filling. When all was said and done, I had over 50 pecan pie tarts! And thankfully – a swarm of hungry friends. You may simply start with half of my crust recipe, as called for below.

(Instead of using my crust recipe, you may use your own or even use a store-bought crust to save time. Keep in mind you’ll need 1 pie crust, not two.)

Making pie crust from scratch is much easier than you think! I have a very detailed page for how to make my own. Filled with in-process photos and tips so you can have a visual of what you’re supposed to be doing.

Once you have your pie crust prepared, follow my easy steps to create tarts:

How to make Salted Pecan Pie Tarts | sallysbakingaddiction.com

(1) Roll pie crust dough into a large 12 inch circle on a floured surface.

(2) From the circle, cut 24-30 rounds using a 2.5 inch cookie cutter.

(3) I don’t own a cookie cutter that was the correct size to fit into the mini muffin pans appropriately. I used my 1/3 cup measuring cup.

(4) You’ll have to re-roll the dough scraps several times. Work quickly, as the dough becomes much more delicate the longer it is at room temperature.

(5) Place the dough rounds into a 24-count mini muffin pan. Press the dough flat into the bottom of the crevice and up the sides. Then chill the entire pan in the refrigerator for 20 minutes. Temperature is important when working with pie crust; it must always be chilled for this recipe.

Once the dough has chilled for 20 minutes, pre-bake the tart crusts for a short period of time. This allows the bottom of the crust in your tarts to be properly baked and not become soggy from the liquidy pecan filling.

Pecan Pie Filling

The filling is a reduced version of my Grandma’s with just a few tiny changes. The reason it’s reduced is because you don’t need as much filling as you would an entire pie. You won’t need any liquid sugars, which is common in pecan pie fillings. Rather, you’ll need brown sugar, an egg, melted butter, pecans, vanilla, and nutmeg. Yeah, total health food.

I like to add a sprinkle of cinnamon to my pecan pie tart filling, simply because I’m cinnamon obsessed. I think you’ll love the warmth and spice it gives each tart; my friends certainly did.

After you pre-bake the tart crusts, add 1 teaspoon of the filling into each and top with coarse salt. Like so:

Salted Pecan Pie Tarts with Homemade Crust - easier than you think! sallysbakingaddiction.com

Bake the tarts at 375F for 15 more minutes. These snazzy little tarts are quick!

As the tarts bake, the filling puffs up and may spill onto the sides. That’s OK. It creates an irresistible brown sugared crust. Yes, brown-sugared-buttery-flaky crust. Oh my lanta!

Be careful not to overbake the little guys. Pecan pie filling should be soft with pecan chunks inside. Not hard, crispy, or burnt. Creamy, but not quite liquid. You got it? It’s important to stand nearby the oven as they bake. Once you see the crust begin to slightly brown after about 15 minutes, the tarts are done.

They’re truly not that difficult to make! It takes a bit of time chilling, rolling, and shaping the dough into tiny circles. That’s when having little bakers nearby is helpful. All the shaping is completely worth it because the result is just so darn tasty and cute.

Salted Pecan Pie Tarts with Homemade Crust - easier than you think! sallysbakingaddiction.com

Thanksgiving dinner isn’t complete without pecan pie. Now you can avoid the sugar headache by adding a touch of sea salt and shrinking your pie into bite-sized tarts. Perfect for portion control. And um, dangerous for portion control.

Since they’re small, you can totally eat more than one, or two, or five. Right?

Salted Pecan Pie Tarts with Homemade Crust - easier than you think! sallysbakingaddiction.com

I know Grandma Harlett would be proud. Two years ago, I had no idea how to make pie crust from scratch. And now it feels like second nature. You’ll find a few of Grandma’s recipes in my cookbook including her favorite thing to bake on Christmas mornings. 

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Salted Pecan Pie Tarts

Make adorable little pie tarts using my favorite homemade pie crust and a salted pecan filling inspired by my Grandma.

Yield: 24-30 tarts

Prep Time: 1 hour (includes chilling)

Total Time: 1 hour, 15 minutes

Ingredients:

  • 1/2 recipe homemade pie dough (step-by-step photos included)
  • 2 Tablespoons (30g) unsalted butter
  • 1/2 cup (100g) dark brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup (96g) chopped pecans
  • coarse salt for sprinkling

Directions:

Make the homemade pie dough. Once chilled, place the dough onto a floured work surface. Roll into a large 12 inch circle. From the circle, cut 24-30 rounds using a 2.5 inch cookie cutter. I used my 1/3 cup measuring cup, which is 2.5 inches in diameter. You'll have to re-roll the dough scraps several times. Work quickly, as the dough becomes much more delicate the longer it is at room temperature.

Place the dough rounds into a 24-count mini muffin pan(s). Press the dough flat into the bottom of the crevice and up the sides. Then chill the entire pan in the refrigerator for 20 minutes.

Preheat the oven to 325F degrees. Once the dough has chilled for 20 minutes, pre-bake the tart crusts for 7 minutes. This allows the bottom of the crust to be properly baked and not become soggy from the liquidy pecan filling.

Prepare the filling by melting the butter in a small bowl in the microwave or using a stovetop. Allow to slightly cool for a few minutes. Whisk the brown sugar, egg, vanilla, nutmeg, and cinnamon together in a medium bowl. Whisk in the melted butter, then stir in the pecans.

Remove the tart crusts from the oven when they're finished and spoon 1 teaspoon of the filling into each. Top with coarse salt.

Turn the oven up to 350F and bake the tarts for 14-16 more minutes. Be careful not to overbake. Once you see the crust begin to slightly brown after about 15 minutes, the tarts are done. Mine took 15 minutes exactly.

Allow the tarts to cool completely before serving. Top with a dollop of whipped cream or even a small drizzle of pure maple syrup.

Make ahead: The filling may be made 1 day in advance and stored covered in the refrigerator. Pie crust may also be made in advance, see make ahead instructions in its recipe. 

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

After you make these tarts, you have to try these holiday favorites next.

Nutella Swirled Pumpkin Pie

Nutella Swirled Pumpkin Pie

 

Homemade Cinnamon-Sugar Candied Nuts

Homemade Cinnamon Sugar Candied Nuts

 

Salted Caramel Pecan Chocolate Chip Cookies

Salted Caramel Pecan Chocolate Chip Cookies

 

Spiced Apple Cider Donuts

Baked Apple Cider Donuts

 

Super Moist Carrot Cake

Super Moist Carrot Cake

 

Salted Caramel Apple Pie

Salted Caramel Apple Pie-16

 

 

Q: What’s your favorite kind of pie? Mine is apple.

 

 

 

   

70 Responses to “Salted Pecan Pie Tarts.”

  1. #
    1
    Jonnaposted November 10, 2013 at 8:33 pm

    Hey u got a recipe for pecan squares? I always mess them up w the filling going under the crust? And I agree very sweet! How about salted caramel pecan bars? Just thinkin out loud thanks jonna

    Reply

    • Sallyreplied on November 11th, 2013 at 8:17 am

      I do not have a recipe for either.

      Reply

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    Mollyposted November 10, 2013 at 8:46 pm

    Hi Sally!

    First of all, these are the most adorable little pies my eyeballs have ever seen. I love love love mini things. It just adds so much adorableness (not a word…). Baby shoes get me every single time–they look EXACTLY like the adult version. I’m a sucker for mini food too, so I’ll definitely be making these!

    Also, I really appreciate how much detail you put into your posts as far as the reasoning behind certain techniques and ingredients. I learn something new with every post of yours I read! As someone who is just beginning to create some recipes of her own, all that you write is so very helpful!

    Just wanted to let you know how much I admire you! I’m eagerly awaiting your cookbook. It comes out on my mom’s birthday. Fate? I think yes.

    Take care!
    Molly

    Reply

    • Sallyreplied on November 11th, 2013 at 8:16 am

      Molly, this comment truly made my morning. Thank you so much for all your kind words! I love what I do (helping others in the kitchen through my recipes), so it all seems like second nature to me. Regardless, I’m happy you learn from my writing and recipe. Good luck with the creation of your own recipes! It’s certainly an adventure.

      Reply

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    Sarah@WholeAndHeavenlyOvenposted November 10, 2013 at 8:50 pm

    I love these! My family is CRAZY about pecan pie—but they insist that we have it only at Thanksgiving (for traditions sake) These adorable tarts will give me an excuse to have pecan pie all year long! :D

    Reply

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    Sarah | The Sugar Hitposted November 10, 2013 at 9:03 pm

    Favourite pie? Easily apple. But pecan is SUCH a close second.

    Reply

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    Abbe@This is How I Cookposted November 10, 2013 at 9:03 pm

    Grandma’s recipes always taste better. You would make her proud!

    Reply

    • Sallyreplied on November 11th, 2013 at 8:15 am

      Thank you so much Abbe! I hope so.

      Reply

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    Erinposted November 10, 2013 at 9:23 pm

    What a fun idea. Small things almost always = better. Except when it comes to cookies… your extra large cookies win. But these look so delicious AND adorable so that’s the perfect winning combination! Love your photos as always, Miss Sally! Hope you had a fun weekend!

    Reply

    • Sallyreplied on November 11th, 2013 at 8:15 am

      XXL cookies will always, always win over mini cookies. Couldn’t agree more Erin!

      Reply

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    Dorothy @ Crazy for Crustposted November 10, 2013 at 9:43 pm

    Okay, I love the fact that your pecan recipe uses brown sugar. SO genius! AND the salt. Yes yes yes!

    Reply

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    Ellaposted November 10, 2013 at 9:58 pm

    Hi Sally! This pie recipe looks amazing, pecan is my favorite!! I would love to try it out in a full sized form for my thanksgiving table. Which adjustments should I make to take these from little tarts to a standard sized pie?? Thanks so much, I love all your work!!

    Reply

    • Sallyreplied on November 11th, 2013 at 8:12 am

      Hi Ella! No, this filling would not fit an entire pie. You’d likely need to double the ingredients and sub in some sort of liquid sweetener to keep the filling moist.

      Reply

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    Tieghanposted November 10, 2013 at 10:20 pm

    YES to the salt! That is genius!!
    I am a pecan pie lover (mostly the chocolate kind!) and Sally, these tarts look incredible! Your grandma was one smart women!

    Reply

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    marcieposted November 10, 2013 at 10:51 pm

    A big slice of pecan pie can be a bit much for me, but I could eat these little beauties by the dozen! Love the addition of salt to cut the sweetness!

    Reply

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    Amyposted November 11, 2013 at 12:32 am

    Salty and sweet are a match made in heaven! I love pecan pie and I am hoping to make a gluten free one this year so I can eat it too :)
    These little treats would be perfect to take into work to treat my colleagues. Thanks for sharing Sally.

    Reply

    • Sallyreplied on November 11th, 2013 at 8:10 am

      Let me know if you try them out, Amy!

      Reply

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    Averie @ Averie Cooksposted November 11, 2013 at 1:01 am

    Sally I love that they’re mini. Mini food just tastes better! And I love the looks of that filling mixture. I love the taste of pecan pie filling, minus the pecans. Yes that sounds crazy but it’s the brown sugar, the buttery, sauciness that I love and your filling looks so wonderful and isn’t too heavy on the nuts. Perfect for me!

    Reply

    • Sallyreplied on November 11th, 2013 at 8:09 am

      Thanks Averie! How sweet of you to comment despite not even liking pecan pie with pecans. Hope you have a great time in Vegas!

      Reply

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    Donnaposted November 11, 2013 at 6:25 am

    LOVE these…and the crust looks phenomenal…Could I possibly use clarified lard instead of the shortening component?…also…Could I make this into an entire tart with the filling …or would I need to add more liquid ingredients?…Thank you for these perfection pecan pillows!!!…I love the mini-format…but I MAY not have the time to fabricate them…hence the request for “full-size” version!

    Reply

    • Sallyreplied on November 11th, 2013 at 8:04 am

      Hi Donna. (1) I’ve never tried my pie crust with clarified lard, though I don’t foresee it being an issue. (2) You’d need more liquid ingredients (perhaps liquid sugar) to make this a whole tart. The filling will not may be moist enough for an entire tart. For a whole pie, you’d need a lot more filling and probably with some liquid sugar in there too.

      Reply

  14. #
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    Carrieposted November 11, 2013 at 7:40 am

    Sally,
    My 6th graders are learning about and reviewing blogs and several of them were drooling over yours. I thought this short review was really nice and thought I would share it with you.

    http://slombatt.blogspot.it/2013/11/a-chef-and-traveller.html

    If you have a minute, I’m sure he’d love a comment from you.

    Thanks,
    Carrie

    Reply

    • Sallyreplied on November 11th, 2013 at 8:06 am

      Hi Carrie! What a very, very sweet comment. Reading this made my morning! Just left him a comment.

      Reply

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    Katrina @ Warm Vanilla Sugarposted November 11, 2013 at 8:50 am

    Mmm these are mini tarts of heaven! Yum!

    Reply

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    Mallory @ Because I Like Chocolateposted November 11, 2013 at 9:36 am

    I love 2 bite desserts, especially when you sprinkle salt on top!

    Reply

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    Kayle (The Cooking Actress)posted November 11, 2013 at 10:02 am

    eeee I love how cute and bite sized these are! and, of course, that lovely salt on top!

    Reply

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    Shelleyposted November 11, 2013 at 10:34 am

    I think this will be the recipe I use this Thanksgiving….daughter and husband love pecan pie….but daughter found out in May she has a corn allergy….and happily there is no corn product in your grandma’s recipe….thank you for sharing!

    Reply

    • Sallyreplied on November 11th, 2013 at 10:41 am

      You are welcome! I hope you all enjoy these little tarts.

      Reply

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    Erin @ The Spiffy Cookieposted November 11, 2013 at 10:58 am

    You had me at salted! Let alone pecan pie. yum.

    Reply

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    Laurenposted November 11, 2013 at 11:24 am

    I love the tribute to your grandmother. Although everything my mommom made was unhealthy, it’s full of love which triumphs over all things. <3 These look so cute and delicious! Love bite sized treats!

    Reply

    • Sallyreplied on November 11th, 2013 at 12:27 pm

      I know during my grandmother’s time, folks weren’t so obsessed with health as they are now. I cherish for my grandma’s buttery, made-with-love recipes and am glad you do the same!

      Reply

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    Laura @ Lauras Baking Talentposted November 11, 2013 at 11:41 am

    These look so fun. Thanks for sharing :)

    Reply

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    Heatherposted November 11, 2013 at 2:10 pm

    can i make this in a twelve count muffin pan? do i have to alter the recipe in any way?

    Reply

    • Sallyreplied on November 11th, 2013 at 2:28 pm

      Yes, you would have to find the appropriate sized cookie cutter since 2.5 inch round circles of dough is what fits into the mini muffin pans. There probably would not be enough filling to fit into 12-15 larger tarts either. You may have to double the filling. You’d also have to pre-bake the crust for about 2-3 minutes longer and the tarts itself would take longer in the oven as well. Without trying it myself, I can’t tell you exactly how long that would be.

      Reply

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    Eat Good 4 Lifeposted November 11, 2013 at 2:46 pm

    These are adorable and a much better option than the whole pie thing. Less room for error when it comes to eating a huge piece :-) I am sure that eating two pieces will leave everyone satisfied just fine!!

    Reply

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    Jess @ On Sugar Mountainposted November 11, 2013 at 4:14 pm

    I love pie probably more than most people but I DO get how sometimes a giant hunk of pie is just too heavy to handle. These little tarts are the perfect solution! So cute and so sweet! :D

    Reply

    • Sallyreplied on November 11th, 2013 at 5:05 pm

      Exactly, Jess! Sounds like you’d love these little bite-sized pies.

      Reply

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    Beth @ bethcakesposted November 11, 2013 at 5:21 pm

    Recipes from grandmas are always the best. :) Love that you’re including some of them in your cookbook! Tiny desserts are just so darn cute. Love your step-by-step photos and directions too!

    Reply

    • Sallyreplied on November 11th, 2013 at 5:47 pm

      Thanks so much Beth! I’ve been trying to incorporate more step-by-step photos. Sometimes when I’m in full baking mode I completely forget. But I’m happy they are helpful!

      Reply

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    Rachel @ Bakeritaposted November 11, 2013 at 8:15 pm

    These are too cute!! I love that you made them minis, and I’m sure the addition of salt is a lovely complement to the super-sweetness of pecan pie. They look so delicious!

    Reply

    • Sallyreplied on November 11th, 2013 at 8:36 pm

      Thank you Rachel!

      Reply

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    Hayley @ The Domestic Rebelposted November 11, 2013 at 10:04 pm

    Now you’re making me wish I had a grandma who baked excellent pies! Sadly, mine believed in the frozen prepared ones which aren’t nearly as classically delicious as this! That pecan filling looks so luscious, Sally! And like you, you know I’m a sucker for the sweet + salty, too! The coarse sea salt is such a special, updated touch. Grams would be proud!

    Reply

    • Sallyreplied on November 12th, 2013 at 5:55 am

      Hayley! Thank you so much. And there is nothing wrong with taking a shortcut. I’m sure anything your grams made was fantastic.

      Reply

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    Pamela @ Brooklyn Farm Girlposted November 11, 2013 at 11:11 pm

    My mouth is pretty much hanging open scrolling through the pictures. I love the sweet + salty happening here, it causes some happy taste buds!

    Reply

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    Zainab @ Blahnik Bakerposted November 12, 2013 at 12:27 am

    Sally this recipe is amazing. Sweet and salty always rocks. Your Grandma will be very proud. I love that you used brown sugar in your pecan filling…I’ve never come across that. Love just how cute these tarts are!

    Reply

    • Sallyreplied on November 12th, 2013 at 5:49 am

      THanks so much Zainab. I love brown sugar + pecans together. And in little tarts like this, it absolutely works!

      Reply

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    Chung-Ah | Damn Deliciousposted November 12, 2013 at 2:46 am

    These are so stinking cute! I’m sure these would be such a huge hit at Thanksgiving dinner!

    Reply

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    Becca @ Crumbsposted November 12, 2013 at 4:31 am

    Aw Sally these look so cute! The sea salt looks like little crystals sitting on the top

    Reply

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    BananaRoRo12posted November 12, 2013 at 11:41 am

    Hey Sally! I was wondering if I could substitute the dark brown sugar for light brown sugar? Thanks!

    Reply

    • Sallyreplied on November 12th, 2013 at 2:23 pm

      You sure can.

      Reply

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    Amyposted November 13, 2013 at 2:09 am

    Yes, your grandma would definitely be really proud of you Sally! Especially all of the love and dedication you put into every single one of your recipes. That’s what makes you stand out from other bakers!

    One year, before I was born, my mom baked a pecan pie for Thanksgiving, but she forgot all of the sugar and corn syrup. When she cut into it, it tasted like scrambled eggs with pecans! She now always makes sure to pull out all of the sweeteners from the pantry first, before she even begins on the pie crust. ;)

    Reply

    • Sallyreplied on November 13th, 2013 at 7:36 am

      I am cracking up about the sugarless pecan pie. I can only imagine the taste!!

      Reply

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    Karlyposted November 15, 2013 at 9:33 am

    Hi Sally! This look amazing and I’ll be making these this Thanksgiving. Thank you. One question, can I make these a week in advance and freeze them? If I can, should I thaw before baking?

    Reply

    • Sallyreplied on November 15th, 2013 at 5:07 pm

      Hi Karly! Yes, you can make these ahead and freeze them. Then allow to thaw in the refrigerator overnight. More make-ahead instructions are listed in the recipe notes.

      Reply

      • Karlyreplied on November 15th, 2013 at 5:36 pm

        You’re awesome! Thank you.

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    Audreyposted November 19, 2013 at 7:29 pm

    I had some extra filling, so I put it in the middle of an apple and baked it for 20 minutes. Then I cut it in half and ate it with vanilla ice cream.
    YUM!

    Reply

    • Sallyreplied on November 19th, 2013 at 7:39 pm

      MUST try that! I’m making these again for Thanksgiving day with my family. And now I’m going to make extra filling. Thanks Audrey!

      Reply

      • Audreyreplied on November 19th, 2013 at 7:48 pm

        My pleasure! The tarts are also delicious. Addictive, in fact XD

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    Nutmeg Nannyposted November 20, 2013 at 11:25 am

    These look so incredible :) I love that theyre salted, it adds the perfect touch to them!

    Reply

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    Jenniferposted November 23, 2013 at 12:41 pm

    Hi Sally,
    I made these for a potluck this weekend. They are so cute and absolutely delicious! I actually forgot to blind bake the crust and baked them for 15 minutes and they still turned out perfect! Thanks for the recipe!

    Reply

    • Sallyreplied on November 23rd, 2013 at 1:04 pm

      So happy you made them Jennifer! I’m making them again this Wednesday night for Thanksgiving day. And yes, they’re very cute!

      Reply

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    Meganposted November 25, 2013 at 6:06 am

    Hi Sally!
    I have now made a few of your recipes and am officially in love with your recipes! The homemade funfetti cake was amazing!
    So, I made your pie crust for my Thanksgiving pies. The crust is currently in the freezer and I’m wondering how you defrost/time wise, etc? I plan on baking them on Wednesday morning, so should I take out and put into the fridge sometime on Tuesday? I didn’t see it in the recipe, but I certainly could have missed it.
    Thanks so much – much appreciated!

    Reply

    • Sallyreplied on November 25th, 2013 at 9:41 am

      Hi Megan! Here are the make-ahead instructions written in the pie crust recipe:

      Make ahead: The dough may be stored in the refrigerator for up to 5 days or in the freezer for up to 2 weeks. Thaw overnight in the refrigerator before using.

      Reply

      • Meganreplied on December 1st, 2013 at 6:44 am

        Thanks, Sally! I’m sorry I missed it! It must have been the Thanksgiving-induced haze I was in!
        Anyway, I used this pie dough for 2 different pies (apple and pumpkin) and the crust was AMAZINGLY DELICIOUS! Thank you so much for the recipe!
        I have one question, though. I had a hard time rolling it out without cracking/breaking, so I ended up cobbling scraps together to make some patches. Still tasted amazing, though. Do you have any idea of what I might be doing wrong? Thanks again!

        • Sallyreplied on December 1st, 2013 at 9:39 am

          Hi Megan, I’m glad you love this pie dough! It’s certianly my favorite. Do you feel it was too dry or too moist? And that was causing the cracking? Because you can add more/less ice water to fix that.

      • Meganreplied on December 1st, 2013 at 1:53 pm

        Thanks so much, Sally! Hmmmm. . good question! It definitely did not seem too moist, and didn’t really seem to be too dry, but maybe that is what it was. It almost felt too cold. I had taken it right from the fridge, so maybe I should have left it on the counter for a few minutes first. I will try doing that and adding more cold water next time. And, oh there will definitely be a next time – so yummy! Thanks again!

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    Meredithposted December 22, 2013 at 12:41 pm

    I love this recipe so much! I’ve made it about three times now. I like it best when I skip the salt and add in 3-4 tablespoons of Wild Turkey American Honey, if you’d like to try another variation.

    Reply

    • Sallyreplied on December 22nd, 2013 at 1:58 pm

      Nice! I should try it with honey Meredith – thanks for letting me know about that!

      Reply

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    Michelleposted March 19, 2014 at 10:53 am

    Hi Sally :) cant wait to try these!! do you perhaps have a recipe that will make one large pecan pie or can I use the above? the recipe I have doesnt set in the middle :(

    Reply

    • Sallyreplied on March 19th, 2014 at 3:15 pm

      Hi Michelle! I’ll be sure to share a pecan pie recipe in the fall when I get around to making one. I do not have one at the moment to share.

      Reply

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