60 minutes
A rich and flaky pie crust with a nutty flavor from pecans.
Pecans, finely ground
cups
Unbleached All-Purpose Flour
0 oz
cups
teaspoons
Unsalted Butter, very cold, cut into 8 pieces
0 oz
Water, very cold
tablespoons
1. Pulse Pecans
Pulse the pecans in a food processor until they are finely ground but not turning into butter.
2. Combine Dry Ingredients
Add the flour, sugar, and salt to the processor, and give it a few pulses to combine evenly.
3. Add Butter
Add the cold butter pieces to the processor. Pulse until the butter is roughly the size of small peas.
4. Add Water
While the processor is running, drizzle in the cold water. Continue to process until the dough starts to come together and climb up the sides of the bowl.
5. Shape Dough
Transfer the dough onto a lightly floured counter and gently shape it into a cohesive ball. Be careful not to overwork the dough.
6. Chill Dough
Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes to relax the gluten and firm up the butter.
Always select high-quality, unsalted butter for its superior flavor and the ability to control the salt content. Fresh, unsalted pecans will also provide a better taste profile. If you can, source local or artisanal products.
Your butter and water should be as cold as possible to ensure pockets of fat remain in the dough, which will expand in the oven to create a flaky texture. Chilling the dough before rolling it out also prevents the butter from melting too early.
Let the dough rest in the refrigerator for at least an hour to allow gluten strands to relax, reduce shrinkage during baking, and make the dough easier to roll out.
Aim for a coarse meal texture with some larger, pea-sized pieces of butter remaining when incorporating the butter into the dry ingredients. Overworking the dough can result in a tough crust.
Toasting the pecans before incorporating them into the crust can deepen their flavor. Spread the pecans on a baking sheet and toast them in a 350°F (175°C) oven for about 10 minutes, watching carefully to prevent burning.
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