Recipe courtesy of Emeril Lagasse


  • 1 1/2 cups flour
  • 1/2 cup ground pecans
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 3/4 cup cold butter
  • 8 to 9 tablespoons ice water


In a mixing bowl, combine the flour, pecans, sugar, and salt. Mix well. Add the butter and mix until the mixture resembles coarse crumbs. Add the water and let sit for 1 minute. Wrap in plastic wrap and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. Roll the dough out on the floured surface into a circle about 12 inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9 by 2-inch deep-dish pie pan.


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