Ingredients
- 1 cup all-purpose flour
- 1/2 cup ground pecans (2 oz)
- 1/2 teaspoon salt
- 1/2 cup vegetable shortening, cold
- 1 egg yolk
- 3 to 4 tablespoons ice water, divided
- 2 teaspoons fresh lemon juice
Directions
Mix flour, nuts and salt in large bowl. Cut in shortening with pastry blender until pieces are the size of small peas. Mix egg yolk, 3 tablespoons ice water and the lemon juice in small bowl. Add to flour mixture, 1 tablespoon at a time, stirring lightly and tossing with fork until moistened and dough just holds together. Add remaining ice water, if needed. Gather dough and shape into 1-inch thick disk. Refrigerate, wrapped in plastic wrap, 1 hour or overnight. Heat oven to 425°. Roll out dough on lightly floured surface, rolling from center to edge, to form a 12-inch circle. Fold into quarters; ease and unfold into 9-inch pie plate. Press pastry gently against bottom and sides of pie plate, easing out any air. Trim edge leaving 1/2-inch overhang. Fold overhang under; flute edge. Refrigerate, covered, at least 30 minutes. Line pie crust with aluminum foil; fill with pie weights. Bake in 425° oven until pastry is set, 8 to 10 minutes. Remove foil and weights; pierce pastry all over with fork. Bake until pastry is golden brown, 5 to 7 minutes longer. Cool completely on wire rack.
Recipe provided by the American Egg Board.
