Martha Stewart's Pecan Pie Crust

1. Blend flour, salt, sugar and butter. Add pecans and continue blending until pecans ground. Stir in enough egg to bind mixture-this will probably take about 1/2 an egg. Press into 9 inch pie pan. Chill until crust is firm.

3. NOTE: Blind baking means the following. Prick the crust with a fork. Cover pie crust with parchment paper or wax paper. Place enough pie beads, beans, rice or some form of weight on top of the paper to cover the bottom and up the sides. After about 12 minutes, the sides of the crust should be set, while the bottom is still "greasy" looking. Remove the paper and weights and continue cooking until the bottom is dry to the touch and lightly brown. May take another 4 minutes or so.