Pecan Pie Crust - cooking recipe

Ingredients

2 c. all-purpose flour
1 c. finely chopped pecans
4 Tbsp. sugar
1/4 tsp. salt
1 egg
2 to 3 Tbsp. ice water
3/4 c. (1 1/2 sticks) well chilled butter, cut into chunks

Preparation

Combine
flour, pecans, sugar, salt and butter in mixing bowl and
blend well.
Cut in butter with pastry blender until mixture resembles coarse cornmeal.
Beat egg with 2 tablespoons water in small
bowl
or
cup.
Add
to flour mixture and toss lightly with
fork
until just moistened, adding an additional tablespoon of
water
if
necessary;
do not overwork, beat or stir.
Gather into
rough ball, wrap and refrigerate overnight. Lightly grease 2 (8-inch) pie pans.
Divide dough evenly.
Roll each
half
on lightly floured board to thickness of 1/8 inch. Gently and carefully fit into pans, trimming off excess.
Chill 1 hour.