Recipe information
Yield
Makes enough for 1 pandowdy
Ingredients
1/4 cup pecans
1 cup all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3 to 4 tablespoons ice water
Preparation
Step 1
Preheat the oven to 350°F. Toast the pecans on a rimmed baking sheet in the oven, stirring occasionally, until fragrant and golden brown, about 10 minutes. Let cool completely. Coarsely grind the pecans in a food processor. Add the flour, sugar, and salt; process until combined.
Step 2
Add the butter; process until the mixture resembles coarse meal, about 10 seconds. With the processor running, add the ice water in a slow, steady stream just until the dough comes together.
Step 3
Turn out the dough onto a piece of plastic wrap. Shape into a disk; wrap in plastic. Refrigerate at least 1 hour or up to 1 day before using.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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