Great for the holidays or just for Thursday.
8 Tbsp. unsalted butter, or 9 Tbsp. if using unbleached flour2 cups pecan halves1 Tbsp. unsalted butter, melted1 tsp. pure vanilla extractThoroughly mix the flour and salt in a large bowl. Cut the butter into chunks and add it to the bowl.
Set aside.Press a 12-inch square of foil, shiny side down, against the bottom and up the sides of the crust. Tent the edges of the foil over the edges of the crust, like an awning, to prevent overbrowning. Prick the bottom of the crust all over with a fork, piercing right through the foil. Fill the foil-lined crust with dried beans or pie weights.Bake the crust for 20 minutes. Remove the foil liner and weights. Bake for 10 to 12 minutes more, until the bottom of the crust is golden brown.
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