In a medium bowl, stir flour, sugar and salt.

with a pastry blender or 2 knives cut in butter until mixture resembles coarse crumbles.

stir in pecans.

sprinkle water over the top and toss with a fork until iniformly moistened.

press dough firmly into a ball.

wrap in plastic wrap and shill in freezer for 20 minutes.

on a lightly floured surface, roll dough to 1/8-inch thickness and fit loosely ito a 9-inch pie plate; flute edge.

place in freezer 15 minutes.

meanwhile, preheat oven to 425'f.

remove pe plate from freezer and prick bottom of shell.

bake for 15 minutes or until edges are lightly browned.

cover edges with foil and bake 5-10 minutes longer or until center is lightly browned.

cool on wire rack.