My Favorite Pecan Crust

• Non-stick cooking spray
• 3/4 cup (74 g) pecan halves
• 1 1/2 cups (180 g) whole wheat pastry flour
• 1/4 cup (55 g) packed light brown sugar
• Pinch fine sea salt
• 1/4 cup (56 g) nondairy butter
• 1/4 cup (60 ml) nondairy milk, as needed

1. Preheat oven to 375u0b0F (190u0b0C, or gas mark 5). Lightly coat a 9-inch (23-cm) pie plate with spray.
2. Add pecans, flour, sugar, salt and butter to a food processor. Pulse a few times to grind pecans and combine.
3. Add milk, a little at a time, just until the dough sticks together when pinched.
4. Evenly crumble dough into the prepared pie plate, and press it down to cover the whole bottom and sides of the plate. Make sure no cracks are left so that the filling has no chance to seep down through them. Alternatively, you can roll out the crust on a lightly floured surface and carefully transfer it into the pie plate to fit it in. You can also optionally reserve a generous handful of the crust to crumble on top of the filling as it bakes.
5. Cover the crust with a piece of parchment and pie weights. Pre-bake for 24 minutes.

cooking spray, pecan halves, whole wheat pastry flour, brown sugar, salt, butter, nondairy milk

Taken from www.epicurious.com/recipes/member/views/my-favorite-pecan-crust-52932281 (may not work)