Pecan Pastry Shell

1. 1

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

2. 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.

3. 3

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

4. 4

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

5. 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.

6. 6

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

7. 7

   Bake at 350u00b0 for 20 minutes. Remove weights and foil; bake 2 more minutes or until lightly browned. Cool on a wire rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.