Mike Garten Finely ground pecans mixed into the pie dough creates a rich crust that bakes up extra toasty and flavorful. 1/3 c. pecan halves 1 1/4 c. all-purpose flour 7 tbsp. cold unsalted butter, cubed and frozen 20 minutes Step 1In food processor, pulse pecans, sugar, and salt […]
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Finely ground pecans mixed into the pie dough creates a rich crust that bakes up extra toasty and flavorful.
- 1/3 c.
pecan halves
- 1 1/4 c.
all-purpose flour
- 7 tbsp.
cold unsalted butter, cubed and frozen 20 minutes
- Step 1In food processor, pulse pecans, sugar, and salt until finely ground. Add flour and pulse to combine. Add butter and pulse until mixture resembles coarse crumbs (slightly smaller than peas). Continue to pulse, adding 3 tablespoons ice water, until dough is crumbly but holds together when squeezed. Pulse in more ice water 1 teaspoon at a time if necessary; do not overmix.
- Step 2Transfer dough to piece of plastic wrap and shape into 1/2-inch-thick disk. Wrap tightly and refrigerate until firm, at least 1 hour, up to 2 days.
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Joy (she/her) is the Assistant Food Editor on the food team, where she develops and tests recipes to ensure both deliciousness and accuracy before they appear in titles like Good Housekeeping, Women’s Health, Woman’s Day, Prevention, and Country Living. After graduating from UChicago with a major in political science, she made the (best) decision to pursue her passion for food by enrolling in pastry school and working at her dream NYC restaurant, Gramercy Tavern. Before joining the GH team, Joy assisted on cookbook and editorial shoots, ran an Instagram micro bakery, and worked as a freelance writer and developer with bylines appearing in Eater, Food52, Simply Recipes, Food Network, and more. Joy has a special place in her heart for croissants and tiramisu, and is always on the hunt for the next cafe to explore in the city (a journey that never ends!).
