Pecan Pastry Shell

Directions

1. 1
   Pulse pecans in a food processor until finely chopped. Remove pecans.
2. 2
   Add flour and sugar to processor; pulse twice. Add butter; pulse until crumbly. Combine water and vanilla; pour through food chute with processor running. Process just until dough begins to form a ball.
3. 3
   Add chopped pecans; pulse twice or until pecans are incorporated.
4. 4
   Sprinkle hands with flour, and shape dough into a smooth ball; cover in plastic wrap, and chill at least 20 minutes.
5. 5
   Roll dough to 1/4-inch thickness between sheets of plastic wrap; fit into a 9-inch pieplate. Trim excess pastry from edges; crimp edges, if desired. Prick bottom and sides of pastry. Cover and chill 30 minutes.
6. 6
   Line pastry with aluminum foil or wax paper, and fill with pie weights or dried beans.
7. 7
   Bake at 350° for 20 minutes. Remove weights and foil; bake 2 more minutes or until lightly browned. Cool on a wire rack.