Pecan Crust

This makes a fanstastic crust great for cheezecakes, pies or ice kream cakes.
Veganized from Gourmet Magazine, October 2001. 

What You Need:

• 2/3 cup all purpose unbleached flour
• 1/4 tsp salt
• 6 tablespoons Earth Balance spread
• 1/4 cup sugar
• 1 1/2 teaspoons Ener-G Egg Replacer mixed thoroughly with 1 tablespoon of water
• 1/2 teaspoon vanilla
• 1 cup pecan halves (four ounces)

What You Do:

1. Preheat your oven to 350F.
2. Sift together the flour and salt into a small bowl.
3. Beat together the Earth Balance and sugar in a large bowl with an electric mixer at moderately high speed until pale and fluffy.
4. Add Ener-G mixture and vanilla.
5. Add flour mixture, mixing at low speed until combined, then let dough stand 5 minutes.
6. Spread dough evenly onto the bottom of a greased 9-10" springform pan and press pecans into the dough.
7. Bake in the middle of the oven until golden, about 20 minutes, then cool in pan on a rack.