Ingredients
- ⅓ cup pecans, toasted and cooled
- 1 ½ cups flour
- ¼ teaspoon sea salt
- 6 tablespoons unsalted butter, cut into pieces
- 1 or more tablespoon ice water
Directions
In processor, grind pecans until finely ground. Add flour and salt, pulse to blend. Add butter and pulse. Add water, 1/2 T at a time, until the mixture forms a ball. Pat into a disc and refrigerate 30 minutes. Roll out crust and put in pie dish. Line with foil and fill with dry beans. Bake at 425° on the low rate for 12 minutes. Remove foil and beans, continue to bake for 10 until golden brown. Add filling (pumpkin pie) reduce heat to 350° and bake one hour or until center slightly jiggles. |