Pecan Pie

Food

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Pecan Pie

Ingredients: 

For the pastry: 

(this will make two pie crusts)

• 12 tablespoons (1 1/2 sticks) very cold unsalted butter
• 3 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 tablespoon sugar
• 1/3 cup very cold vegetable shortening
• 6 to 8 tablespoons (about 1/2 cup) ice water

For the filling: 

• 3 eggs
• 1c light brown sugar
• 3/4c dark corn syrup
• 1/4tsp kosher salt
• 1tsp vanilla
• 3Tbsp melted butter
• 1c pecan halves

A few notes on making this:

• If you don’t want to make pastry, you can use store-bought. However, pastry can be made long before you need it and stored in the freezer. 
• This pie can be made a day or two ahead. Simply pop in 350° oven for 5-10 minutes to reheat before serving. 
• You can add a few pecan halves to the top of the pie in a decorative pattern to make it look pretty before you bake it. 

Directions: 

For pastry: 

• Dice the butter and return it to the refrigerator while you prepare the flour mixture. 
• Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. 
• With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. 
• Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
• Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. 
• Fold the dough in half, place in a pie pan, and unfold to fit the pan.

For pie: 

• Preheat oven to 400°F
• In medium bowl, add eggs and beat well. 
• Add remaining ingredients and mix until well combined. 
• Pour into unbaked pastry shell. 
• Bake in 400° oven for 10 minutes.
• Reduce heat to 325° and bake 35 minutes longer, until center is just set. 
• Cool completely before serving.