Pecan dough from Six Seasons: A New Way with Vegetables (page 49) by Joshua McFadden and Martha Holmberg

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • katie_q52s7k on March 02, 2026

    I get asked for this recipe every time I make it.

  • mklasan on January 17, 2026

    I adore the walnut version of this dough for savory quiches. I reduce the sugar to 1-2 tsp.

  • Astrid5555 on November 15, 2020

    Did not have any success with this dough, maybe due to substituting almonds for pecans. Very crumbly, will not repeat.

  • sosayi on November 27, 2018

    I've also made both versions of the crust (pecan and walnut) for both sweet and savory applications. I also cut down the sugar when pairing with savory (1- 2 T), but go full bore for a sweet dish. Due to the high nut content, GF flour subs in great for all-purpose. Can be used to fill a 9" pie plate or an 11" tart pan with no problem. A great recipe!

  • SheilaS on July 21, 2018

    I've made both pecan and walnut versions of this recipe. It's very rich and nutty not a light, flaky pastry. I reduce the amount of sugar to 1 or 2 Tablespoons.

  • DKennedy on October 06, 2017

    I made three batches of this dough for my frozen pantry. One of the pecan, two of the walnut. I used one of the walnut for a test batch of the crostata recipe. The walnut dough, when accompanying a savory dish is too sweet. Modify in the future to use less sugar. Otherwise, the dough is amazing. Perfect texture and my test crostata came out exactly like the one in the book. I would caution to roll your dough out to a thin curst or the crust overpowers the filling.

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