- 9
- 150 mins
- 150 mins
Ingredients
- Filling:
- Homemade Buttery Flaky Pie Crust (my recipe makes 2 crusts; you can halve the crust recipe or freeze the 2nd half)
- 2 and 1/2 cups (315g) all-purpose flour
- 1 and 1/4 teaspoons salt
- 6 Tablespoons (90g) unsalted butter, chilled and cubed
- 3/4 cup (154g) vegetable shortening, chilled
- 1/2 cup (120ml) ice water
- 2 and 1/2 cups (250g) coarsely chopped Diamond of California pecans (a very rough chop!)
- 3 large eggs
- 1 cup (240ml) dark corn syrup1
- 1/2 cup (100g) packed dark brown sugar
- 1 and 1/2 teaspoons pure vanilla extract
- 1/4 cup (60g) unsalted butter, melted and slightly cooled
- 1/2 teaspoon salt
Preparation
Step 1
The crust: Prepare my pie crust recipe through step 5.
Mix the flour and salt together in a large bowl. Add the butter and shortening.
Using a pastry cutter (the one I own) or two forks, cut the butter and shortening into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is OK). A pastry cutter makes this step very easy and quick.
Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water-- since the ice has melted a bit. Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon (15ml) added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. I always use between 1/3 cup (75ml) and 1/2 cup (120ml) of water.
Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands.
Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days).
When rolling out the chilled pie dough discs to use in your pie, always use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go.
Proceed with the pie per your recipe's instructions.
Make ahead tip: Prepare the pie dough through step 4 and freeze the discs for up to 3 months. Thaw overnight in the refrigerator before using in your pie recipe.
After the pie crust has chilled, adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C).
Roll out the chilled pie crust onto a lightly floured surface. Remember, when rolling out the chilled pie dough disc, always use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go. Roll it out into a circle 12 inches in diameter. Carefully place the dough into a 9x2 inch pie dish. Tuck it in with your fingers, making sure it is smooth.
The filling: Spread pecans evenly inside pie crust. Set aside. In a large bowl using a rubber spatula or wooden spoon, whisk the eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon together in a large bowl. Once completely combined and thick, pour evenly over pecans.
Bake the pie for 40-50 minutes, or until the top is lightly browned. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly. You can also tent a piece of aluminum foil over the whole pie if it is browning too quickly. Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will settle as it cools.
Slice and serve pie warm or at room temperature. Top with whipped cream and a sprinkle of cinnamon-sugar if desired.
Make ahead tip/Freezing: Pecan pie is a wonderful dessert to make ahead of time. You can get started by combining all the filling ingredients (except the pecans) one day ahead of time. Keep it covered tightly in the refrigerator. You can also make the pie dough 1-5 days in advance, since it needs to chill. To make the pie in full 1 day in advance-- after it cools, cover tightly and keep at room temperature. Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.