Choose high-quality ingredients, including flour, butter, sugar, and salt, to ensure a flavorful and flaky crust.
Use a light hand when mixing the dough to prevent overworking, which can result in a tough crust. Incorporate the butter into the flour mixture until it resembles coarse crumbs.
Keep your ingredients cold throughout the process to prevent the butter from melting too quickly, resulting in a tender and flaky crust.
After mixing, wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow the gluten to relax and the fats to firm up.
Roll out the chilled dough on a lightly floured surface, using gentle pressure to achieve an even thickness. Aim for a circle slightly larger than your pie dish.
Carefully transfer the rolled-out dough to your pie dish, using a rolling pin or by folding it in half and then into quarters to move it without tearing.
Finish off your pecan pie crust by crimping the edges with your fingers or a fork for a decorative finish that will hold up during baking.