Pecan Pie is a serious favorite around these Southern parts. People around here, and especially the hubby's family, love anything pecan pie. Anything pecan, really. Pecan Pie Cake? Yes, ma'am. Pecan Pie Shortbread Cookies? Oh, yes. Pecan Pie Milkshakes? Bring it on. So needless to say, I've been working on perfecting my classic pecan pie.
The crust collapsed. I'm sure you seasoned bakers saw that one coming.
I gave up after the collapsed crust last Thanksgiving. Mainly because it was the day before Thanksgiving and my pecan pie had to be done ASAP. So I admitted defeat, bought the store bought crust, and proceeded with my holiday.
Tip #3- Buy yourself a clear pie pan. That was my problem with my experimental pumpkin pie crusts last year. Rawness. No one likes raw. Use a clear pie pan and all you have to do is look at the bottom of the pan to see if the crust is cooked all the way. It's fool-proof.
Tip #4- If your recipe calls for pre-baking and weighting the crust, the recipe is SERIOUS. If you don't want to purchase pie weights, the easiest solution is to cover your crust with aluminum foil and fill the shell with rice. Either way, do not skip this step if the recipe calls for it.
I hope everyone has a great weekend!
1 1/4 cups all-purpose flour
1/2 + 1/8 tsp salt
6 tbsp shortening, chilled
3 tbsp unsalted butter, chilled and cubed
1/4- 1/3 cup ice water
1 cup corn syrup
1 cup granulated sugar
3 tbsp brown sugar
3 whole eggs, lightly beaten
1/3 cup unsalted butter, melted
3/4 tsp vanilla extract
1/2 tsp salt
1 heaping cup pecans, roughly chopped
1. Prepare the pie crust- in a large bowl, combine flour, salt, shortening, and butter. Using a pastry cutter, cut into the mixture until it forms a fine crumb. Slowly begin adding water, just until the mixture comes together. Knead dough into a ball, flatten into a disk, wrap with plastic wrap, and chill in the fridge for 1 hour. After 1 hour, remove from fridge and place on a lightly floured surface. Roll the dough out until it is big enough to fit a standard pie pan. Transfer crust to pan, and pinch crust into shape.
2. Preheat oven to 350º. Grease a standard pie pan, set aside.
3. Prepare the filling- in a large bowl, combine corn syrup, both sugars, eggs, butter, vanilla, and salt. Whisk until well combined.
4. Pour filling into pie crust. Evenly distribute pecans on top of the filling. Carefully transfer pie to oven and bake for 30 minutes. Check the pie. If the top is too brown, cover with foil. Bake another 20 minutes. Filling should just jiggle slightly, but not a lot. If pie is done, remove from oven. If filling is soupy and top is too brown, cover with foil and bake another 20 minutes. Remove from heat, and allow to cool on counter. When cooled, chill pie in the fridge before serving or overnight. Slice, and serve with whipped cream or vanilla ice cream.
|Crust recipe by Sally's Baking Addiction. Filling recipe by The Pioneer Woman.|