- 8
Ingredients
- For the shell:
- 1 1/2 cups unbleached all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- Pinch of salt
- 1/2 cup (1 stick) unsalted butter, cut into cherry-size pieces and chilled
- 1 large egg yolk
- Zest from 1 lemon
- Ice water as needed
- PECAN PIE
- 3 eggs
- 1 cup brown sugar
- 1 tablespoon all-purpose flour
- 1 cup corn syrup
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 1/2 cups peca
Preparation
Step 1
Directions for the Shell:
Sift the flour, sugar, baking powder and salt together into a bowl.
Add the butter, egg yolk and lemon zest and work the ingredients together with your fingers until the butter resembles cornflakes and is distributed evenly throughout the flour mixture.
Sprinkle 3 tablespoons ice water over the mixture and toss lightly just until the dough holds together when lightly pressed.
If necessary, add a little more ice water.
Wrap the dough in plastic wrap and let rest in refrigerator for 1 hour.
Butter a 10-inch tart pan with a removable bottom.
Roll out the dough to a 12-inch circle of even thickness. Center the dough over the tart pan, fit dough well into the edges with your fingers, and trim off any excess of overhanging dough.
Prick the bottom of the tart shell with a fork, and set on a baking sheet in the freezer for 10 minutes.
Meanwhile, preheat oven to 350º degrees F.
Filling:
In a medium bowl, gently beat eggs. Stir in sugar and flour, then the syrup, butter and vanilla. Fold in pecans. Pour mixture into pie shell. Bake for 50 to 60