PECAN PIE CRUST
This is a crust that I make and marry with many different pies. I love it with my Caramel Pie especially. Very nice with pumpkin, mincemeat, custards, etc....
Provided by Kelly Hagan
Categories Other Desserts
Time 30m
Number Of Ingredients 6
Steps:
- 1. In 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.
- 2. Add 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.)
- 3. Line 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.
- 4. Use the dough as you would any other dough with the filling you choose to enjoy. Happy Pie-ing!
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