Shelly's Recipe

BUTTER PECAN CRUST

Category: Pie Crusts

6 tbsp unsalted butter, cut into pieces
1 cup flour
1/4 cup powdered sugar
1/8 tsp salt
1/4 cup finely chopped pecans
3 tbsp cold water

Blend together flour, salt, and sugar. Cut in the butter until the mixture is crumbly. Stir in pecans. Sprinkle water over the top and toss with a fork until uniformly moistened. Press dough in a ball and wrap in plastic wrap. Chill in freezer for 20 minutes.

On a lightly floured surface, roll dough to 1/8 inch thickness. Fit loosely into a 9-inch pie pan and flute edges. Place in freezer for 15 minutes.

Preheat oven to 425. Remove pie plate from freezer and prick bottom and sides of pastry thoroughly with a fork. Bake 15 minutes or until edges are lightly browned. Cover edges with a fork and bake 5-10 minutes longer until center is lightly browned. Cool on a wire rack. Use for chilled pie of your choice.