Perfect Pecan Pie
2016-04-11 17:10:51
Serves 8
Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hr
Crust
- 1 1/2 sticks cold butter
- 3 cups flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/3 cup vegetable shortening, cold
- 6-8 tablespoons ice water
Pie
- 1 stick butter
- 1 cup sugar
- 1 cup Karo corn syrup
- 3 eggs, beaten
- 1 cup pecans, roughly chopped
Crust
- Dice the butter into 1/2 inch cubes and return to the refrigerator while you prepare the flour mixture. In a food processor fitted with a steel blade, pulse the flour, salt, and sugar together a few times to mix. Add the butter and shortening and pulse until the butter is the size of peas, 8-10 times. Pour the ice water down the tube, about 2 tablespoons at a time, and pulse until the dough begins to form a ball. It may look like it needs more water at first, but the longer you let the food processor run, the wetter it will become. Dump the dough onto a floured board, roll into a ball, cover in plastic wrap, and refrigerate for 30 minutes or up to 4 days in advance. When you are ready to prepare your crust, set aside a 10 inch round pie plate. Cut the dough in half and roll on a floured board, from the center to the edge, turning to make sure it doesn't stick to the board. Once it appears to the size of your plate, fold the dough in half and place on the plate. Unfold on the plate. Tuck over the edges, trimming access dough when needed, and press with a fork to create a pattern around the entire plate.
Pie
- Preheat oven to 350 degrees. In a saucepan, melt the butter over medium heat, being careful that it doesn't brown. Mix in the sugar and corn syrup and cook until the sugar dissolves, 7 minutes. Take off the heat and let the mixture cool completely before adding in the eggs and pecans (if the mixture is still hot the eggs will scramble, which is what happened to me on round Pour into the prepared pie crust and bake for 1 hour or until set. While I didn't have this problem, if your crust looks like its beginning to burn, put some foil around the edges and finish baking.
Adapted from Ina Garten
Adapted from Ina Garten
SALT & PREPPY https://www.saltandpreppy.com/
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