For the flaky pie crust: 2 1/4 cups flour ; 2 teaspoons sugar ; 1 teaspoon salt ; 2 sticks very cold butter, cut into chunks ; 6 tablespoons ice water, plus more if necessary ...

When I think of the quintessential pie, I think of the classic flaky crust. But there’s a world of fantastic crust types out there. Even within the flour-butter-liquid genre, you have everything from ...

Ree Drummond is a big fan of using chopped pecans for her classic pecan pie. You can use either. Pecan halves make a beautiful presentation, but you can also chop them up if you prefer. Just be sure ...

Make the crust: Place the flour in a medium bowl. In a small saucepan or skillet, heat the butter over medium heat, swirling until the last solid piece is melted.

This pielike dessert can be made in advance and doesn’t require rolling out the crust. Using a tart pan with a removable bottom ensures a pretty presentation. To make the crust: In a large ...

INGREDIENTS. 3 cups whole wheat flour. 1 ... The rich custard and short dough crust make these pecan ... In the bowl of your food processor add the whole wheat flour, sugar, salt, and cold butter ...

Stir in the pecan pieces and pour the mixture into the pie crust. Arrange the pecan halves decoratively on top of the filling. Bake for 50 minutes to 1 hour, or just until the filling has set.