Photo: J. Savage Gibson; Styling: Leslie Byars Simpson
1 (9-inch) pastry shell

How to Make It

Step 1

Pulse pecans in a food processor until finely chopped. Remove pecans.

Step 2

Add flour and sugar to processor; pulse twice. Add butter; pulse until crumbly. Combine water and vanilla; pour through food chute with processor running. Process just until dough begins to form a ball.

Step 3

Add chopped pecans; pulse twice or until pecans are incorporated.

Step 4

Sprinkle hands with flour, and shape dough into a smooth ball; cover in plastic wrap, and chill at least 20 minutes.

Step 5

Roll dough to 1/4-inch thickness between sheets of plastic wrap; fit into a 9-inch pieplate. Trim excess pastry from edges; crimp edges, if desired. Prick bottom and sides of pastry. Cover and chill 30 minutes.

Step 6

Line pastry with aluminum foil or wax paper, and fill with pie weights or dried beans.

Step 7

Bake at 350° for 20 minutes. Remove weights and foil; bake 2 more minutes or until lightly browned. Cool on a wire rack.

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