Pecan Pie Crust

Combine flour, pecans, sugar, salt and butter in mixing bowl and blend well.

Cut in butter with pastry blender until mixture resembles coarse cornmeal.

Beat egg with 2 tablespoons water in small to flour mixture and toss lightly with until just moistened, adding an additional tablespoon of necessary; do not overwork, beat or stir.

Gather into rough ball, wrap and refrigerate overnight. Lightly grease 2 (8-inch) pie pans.

Divide dough evenly.

Roll each on lightly floured board to thickness of 1/8 inch. Gently and carefully fit into pans, trimming off excess.

Chill 1 hour.