Ingredients: enough for a 10″-inch deep pie pan
- 2 1/4 cups flour
- 1/2 tsp salt
- 1 cup pecans, finely chopped in a food processor
- 4 tsp Instant Ginger Honey Crystals
- 2 sticks unsalted butter (16 Tb), room temperature, sliced
- 1/2 cup confectioner’s sugar
In a bowl whisk the flour, salt, pecan and ginger honey crystals together and set aside.
In a large bowl using an electric mixer on medium, beat the butter and confectioner’s sugar together until light and fluffy. About 5 minutes. Reduce the speed to low and slowly mix in the flour mixture until combined thoroughly. Butter your pie pan well and then using your hands and starting in the center working outward press dough into the buttered pie pan. I work with a golf ball size of dough at a time. Flatten and piece the dough together with your fingers until the entire pan is covered, including the sides. Prick the dough all over with a fork, cover with plastic wrap and refrigerate for 20 minutes letting the dough rest.
Preheat your oven to 300. Remove the plastic wrap and bake for 30 minutes. Now the crust is ready for a filling. Place filling in the pie shell and continue to bake as directed on your recipe.