- Serving Size:   16
- Vegetarian:   True
- Weight Watcher Points:   25
- ... Ingredients Loading
Toast the pecans: Preheat the oven to 350 F.Scatter the pecan halves onto a cookie sheet and bake for 5-8 minutes or until they just begin to get aromatic. Keep a close watch on them because they can burn very fast once they become fragrant.In a food processor, pulse the flour with the sugar and salt.
Sprinkle on the ice water and vinegar and process until the crumbs are evenly moistened.Turn the crumbs out onto a sheet of wax paper and knead just until the dough comes together.Pat the dough into a disk, wrap in plastic and refrigerate until slightly chilled, about 15 minutes.Preheat the oven to 375.Line the bottom of a 9-by-13-inch metal baking pan with parchment paper.
Cut the remaining dough into 3/4-inch-wide strips and press them up the side of the pan to form a rim all around. Refrigerate the dough until firm, about 30 minutes. *Since the filling is not very thick, I found the edges to be on the dry side. I would have prefered to use all the dough for the bottom crust only.*Line the dough with parchment paper and fill with pie weights or dried beans.