But this pie was REALLY good. And yes, I did make it and it was one of my better pie crust days. Just sayin’. But I can’t take credit for any recipes here. The pecan pie filling recipe is from Fanny Farmer and the crust is my staple from “Baking With Julia”. The salty crust and the sweet nut filling are super yummy together.
FLAKY PIE DOUGH (from Baking With Julia)
(makes 4 single crusts or 2 double)
5 1/4 cups pastry flour or all purpose flour
1 tablespoon kosher salt
1 1/2 stick cold unsalted butter, cut into small pieces
1 3/4 cup (11 oz) solid vegetable shortening, chilled
1 cup ice water
Mix flour and salt together in a large bowl. Add the butter and, using a pastry blender (or fingers like I do) cut it into the flour until the mixture looks like coarse crumbs. Break up the shortening into small pieces and using the pastry blender (or 2 knives as I sometimes do, I don’t like extra gadgets but I don’t like using my fingers with the shortening because its too soft) cut into the mixture. When the mix is clumpy and curdy and holds together when a small bit is pressed between your fingers, add the water and mix with a wooden spoon only until its incorporated. Turn dough out onto a work surface and fold over on itself until you can gather it into itself.
Divide and shape into four disks and cover with plastic wrap and refrigerate for at least 2 hours.
Use up to five days in the fridge or freeze for up to a month (ready for Christmas!)
BEST-OF-ALL PECAN PIE (from The Fanny Farmer Cookbook)
Basic pie dough (see above)
1 cup dark corn syrup
1/2 cup dark brown sugar
4 tablespoons butter, melted
1 teaspoon vanilla
1 1/4 cup pecan halves
Preheat the oven to 425 degrees F
Line a pie pan with the rolled out dough and set aside (I put it in the fridge so it stays nice and cold). Beat the eggs in a bowl with a whisk until the yolks and whites are blended. Ad the corn syrup, brown sugar, melted butter and vanilla and blend well. Stir in the pecans, then pour the mixture into the pie shell. Bake the pie for 15 minutes, then reduce the heat to 350 degrees F and continue baking for another 15-20 minutes, or until the edges are set and the center quivers slightly. Don’t over bake!!!