In the work bowl of a food processor, place flour, pecans, sugar, cinnamon, salt, and nutmeg; process until combined. Add cold butter, and pulse until mixture is crumbly. With processor running, add ¼ cup (60 grams) ice water in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Shape dough into a disk, and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes.

Let dough stand at room temperature until slightly softened, 5 to 10 minutes. On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim excess dough to ½ inch beyond edge of plate. Fold edges under, and crimp as desired. Using a fork, prick bottom of crust. Freeze for 20 minutes.

Preheat oven to 400°F (200°C).

Top dough with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.

Bake until edges are set and just barely golden, 12 to 16 minutes. Carefully remove paper and weights. Bake until bottom of crust is dry and lightly golden, 10 to 18 minutes more, lightly covering edges with foil to prevent excess browning, if necessary. Let cool completely.