Pecan Pie Crust
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 cup ground pecans
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 12 tablespoons cold butter, cubed
- 1/2 teaspoon pure vanilla extract
- 2-4 tablespoons ice water
Instructions
In a food processor or bowl of an electric mixer with paddle attachment, combine the flour, pecans, sugar and salt. Mix well. Add butter and process until mixture resembles coarse crumbs. With motor running, add ice water 1 tablespoon at a time and process only enough to moisten dough and have it just come together. Dump dough onto a lightly floured surface and quickly knead into a ball. Wrap in plastic and refrigerate for at least 30 minutes. Remove dough from refrigerator and divide in half. On a lightly floured surface, roll each half out to 1/4-inch thickness. For individual pies, invert one mini pie pan onto dough and cut dough to 1/4-inch larger than the top of each pan. For a standard pie pan or baking dish, gently fold circle of dough in half, lift and unfold into or on top of desired pan. Makes 1 double crust.