Serves: 5
Total Calories: 258

1 cup flour
1/4 cup powdered sugar
1/8 teaspoon salt
6 tablespoons butter cold or margarine, cut in pieces
1/4 cup pecans finely chopped
3 tablespoons water cold

In a medium bowl, stir flour, sugar, and salt. With a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle water over the top and toss with a fork until uniformly moistened. Press dough firmly into a ball. Wrap in plastic wrap and chill in freezer 20 minutes.

On a lightly floured surface, roll dough to 1/8 -inch thickness. Fit loosely into a 9-inch pie plate flute edge. Place in freezer 15 minutes. Meanwhile, preheat oven to 425°. Remove pie plate from freezer and prick bottom and sides of pastry thoroughly with a fork.

Bake 15 minutes or until edges are lightly browned. Cover edges with foil and bake 5 to 10 minutes longer until center is lightly browned. Cool on a wire rack.

Use for chilled pie of your choice.

Nutritional Facts:

Serves: 5
Total Calories: 258
Calories from Fat: 152

More Recipes from the 50 Pies Cookbook:
Butter Pecan Crust
Chocolate Crunch Crust
Chocolate Wafer Crust
Gingersnap Crust
Graham Cracker Crust
Pastry for Double-Crust Pie
Strawberry Creme Pie
Vanilla Wafer Crust