Pecan pie crust
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Flour |
| ½ | cup | Ground pecans |
| 2 | tablespoons | Sugar |
| 1 | teaspoon | Salt |
| ¾ | cup | Cold butter |
| 8 | tablespoons | Ice water; up to 9 |
Directions
In a mixing bowl, combine the flour, pecans, sugar, and salt. Mix well. Add the butter and mix until the mixture resembles coarse crumbs. Add the water and let sit for 1 minute. Wrap in plastic wrap and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. Roll the dough out on the floured surface into a circle about 12 inches in diameter and ⅛-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9 by 2-inch deep-dish pie pan.
Converted by MC_Buster.
Per serving: 2266 Calories (kcal); 167g Total Fat; (65% calories from fat); 24g Protein; 175g Carbohydrate; 373mg Cholesterol; 3545mg Sodium Food Exchanges: 10 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 33 Fat; 1½ Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC64 Converted by MM_Buster v2.0n.
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