Pecan Pie Crust
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- 1 c
- 2 Tbsp
- 1 1/4 c
- all purpose flour
- 3/4 stick
- cold unsalted butter cut into bits
- 1/2 tsp
- raw rice for weighting the shell
1In food processor coarsely grind pecans with sugar; transfer to a bowl. In food processor blend together flour, butter, and salt until coarse like meal; add to pecan mixture.
2Add 3 tablespoons ice water, toss until mixed and press dough onto bottom and up the side of a 9-inch deep-dish pie plate. Crimp edge; prick with fork and chill 30 minutes. (Crust can be made 2 weeks in advance, wrapped, and frozen.)
3Line crust with foil, fill foil with rice, and bake in preheated 425 degree oven 7 minutes. Remove rice and foil carefully and bake crust 5 more minutes; cool.
4Use the dough as you would any other dough with the filling you choose to enjoy. Happy Pie-ing!