New This Month

Toasted-Pecan Dough


Use this recipe to make our Apple-Raisin Pandowdy.

  • Yield: Makes enough for 1 pandowdy

Photography: Dana Gallagher

Source: Martha Stewart Living, August 2005


  • 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


  1. 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.

  2. 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.

  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.

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