- Yield: Makes enough for 1 pan dowdy
Photography: Dana Gallagher
Source: MSL Cookbook Vol. 2; The New Classics
- 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
Preheat oven to 350 degrees. Toast pecans on a rimmed baking sheet in oven, stirring occasionally, until fragrant and golden brown, about 10 minutes. Let cool completely. Coarsely grind pecans in a food processor. Add flour, sugar, and salt; process until combined.
Add butter; process until mixture resembles coarse meal, about 10 seconds. With processor running, add the ice water in a slow, steady stream just until the dough comes together.
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.