Buttermilk Pecan Pie Crust Recipe

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   1.

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   Mix flour, sugar and salt in processor.

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   Add in butter and shortening and cut in using on/off turns till mix resembles coarse meal.

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   2.

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   Add in 3 Tbsp.

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   water and process till moist clumps form.

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   If dough is too dry, add in more water by teaspoonfuls to moisten.

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   3.

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   Gather dough into ball; flatten into disk.

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    Wrap in plastic and chill 1 hour (can be prepared 1 day ahead.

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    Keep refrigerated.

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    Let dough soften slightly at room temperature before rolling.)

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    4.

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    Position rack in bottom third of oven and preheat to 350F.

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    Roll out dough on lightly floured surface to 12-inch round.

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    Transfer to 9-inch-diameter glass pie dish.

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    Trim overhang to 1/2 inch.

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    Fold edges under; crimp decoratively.

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    Freeze dough 15 min.

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    5.

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    Line crust with foil.

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    Fill with dry beans or possibly pie weights.

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    Bake till sides are just set, about 15 min.

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    6.

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    Remove foil and beans.

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    Bake till crust is pale golden brown, piercing with fork if bubbles form, about 15 min.

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    7.

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    Transfer to rack and cold completely.

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    Maintain oven temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.