This recipe uses a light and flaky French tart dough called pate brisee. Pate brisee is often used in quiche recipes, and the delicate, buttery crust goes wonderfully with this pecan pie. However, if you've never worked with tart dough before it can be a bit tricky. Feel free to substitute any standard homemade or store-bought pie dough with this recipe. See my tips for working with pate brisee following the recipe.
Makes 1 pie
Makes enough dough for 1 pie
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