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Butter Pecan Crust |
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Print this Recipe 1 cup flour 1/4 cup powdered sugar 1/8 teaspoon salt 6 tablespoons butter cold or margarine, cut in pieces 1/4 cup pecans finely chopped 3 tablespoons water cold In a medium bowl, stir flour, sugar, and salt. With a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle water over the top and toss with a fork until uniformly moistened. Press dough firmly into a ball. Wrap in plastic wrap and chill in freezer 20 minutes. On a lightly floured surface, roll dough to 1/8 -inch thickness. Fit loosely into a 9-inch pie plate; flute edge. Place in freezer 15 minutes. Meanwhile, 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 foil and bake 5 to 10 minutes longer until center is lightly browned. Cool on a wire rack. Use for chilled pie of your choice. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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