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PdfPreheat oven for 350 degrees. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10-15 minutes; let cool. Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt and cinnamon and pulse just to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining.
Transfer to a large bowl; drizzle with 4T. ice water and mix, adding another tablespoonful of water if needed, just until mixture comes together. Gently pat dough into a 6* diameter disk. Wrap in plastic and chill at least 1 hour. Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month.