Ingredients

Makes enough for 1 pandowdy

　　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

　　

Step 1

Preheat the oven to 350°F. Toast the pecans on a rimmed baking sheet in the oven, stirring occasionally, until fragrant and golden brown, about 10 minutes. Let cool completely. Coarsely grind the pecans in a food processor. Add the flour, sugar, and salt; process until combined.

　　

Step 2

Add the butter; process until the mixture resembles coarse meal, about 10 seconds. With the processor running, add the ice water in a slow, steady stream just until the dough comes together.

　　

Step 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.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.