*For a richer flavor, toast pecans in a 350 degree oven for about 8 minutes or until fragrant, then chop coarsely.
**Or use all chopped pecans and skip the decorative top.
Single Pie Crust
1 ¼ cups all-purpose flour or white spelt flour
½ teaspoon cane sugar
½ teaspoon sea salt
1 stick (8 Tablespoons) unsalted butter, cut into pieces
2-4 Tablespoons ice water
Place the flour, sugar and salt in the bowl of a food processor fitted with the metal blade and pulse a couple times until blended.
Add the butter to the flour and pulse until the mixture resembles small peas.
Pour 2 Tablespoons of ice water on top of the flour mixture and pulse about 10 times. Avoiding the blade, carefully grab a small handful of dough and squeeze together. If the dough holds together without crumbling, it’s ready to be formed into a disc. If it’s too dry, pulse in another few teaspoons of ice water until dough holds together.
Transfer dough to a piece of parchment and bring dough together to form a ball. Wrap in parchment and refrigerate at least 30 minutes at which point it will be ready to roll out. Or you can keep the dough refrigerated for 2-3 days, or in the freezer, well wrapped for 2-3 months.