Recipe: Pecan Brown Sugar Crust (press in pan, no rolling)

This crust works well for any fruit pie, using a filling of your choice. You even use part of it for one of the crumble topping ingredients.

PECAN BROWN SUGAR CRUST

1/1/4 cups all-purpose flour
3/4 cups pecans
1/4 cup light brown sugar
1/2 teaspoon salt
6 Tablespoons unsalted butter, softened
1 egg, slightly beaten

In the bowl of a food processor fitted with a metal blade, combine the flour, pecans, sugar, and salt until the pecans are finely chopped.

Add the butter and pulse until crumbs start to form. Add the egg and pulse until the dough comes together. Chill for 20 minutes or until needed.

Preheat oven to 375 degrees F.

Press 3/4 of the dough into a 9-inch pie plate, reserving the remainder for the crumble topping (see below).

Bake until golden or according your pie recipe instructions. Fill with desired filling and bake.

FOR CRUMBLE:
Reserved Pecan Brown Sugar Crust mixture
2 Tablespoons all-purpose flour
1/4 cup light brown sugar
Pinch ground cinnamon

Combine all ingredients in a small bowl. Sprinkle over filling before baking.