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Pecan Pie Crust
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8
−1/2 Cup Flour
/2 Cup Ground pecans
Tablespoon Sugar
Teaspoon Salt
/4 Cup Cold butter
Tablespoon Ice water; up to 9
In a mixing bowl, combine the flour, pecans, sugar, and salt. Mix well. Add
the butter and mix until the mixture resembles coarse crumbs. Add the water
and let sit for 1 minute. Wrap in plastic wrap and refrigerate for at least
3
0 minutes. Remove the dough from the refrigerator and place it on a lightly
floured surface. Roll the dough out on the floured surface into a circle
about 12 inches in diameter and 1/8−inch thick. Gently fold the circle of
dough in half and then in half again so that you can lift it without tearing
it, and unfold into a 9 by 2−inch deep−dish pie pan.
Pecan Pie Crust
456
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