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Christmas Pecan Pie

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Makes 1 pie

Single Crust Pie Pastry
1 cup all-purpose flour
1/3 teaspoon (pinch) salt
1½ tablespoons shortening
3 tablespoons chilled butter, cut into cubes

Pecan Pie Filling
3/4 cup light brown sugar
3/4 cup light corn syrup
1 teaspoon vanilla extract
3 eggs
1½ cups pecan halves, 1 cup chopped, remaining ½ cup left in halves

Directions
Mix flour and salt in a large bowl. Using two knives, scissor-style, cut in shortening and butter until the mix looks like coarse crumbs. Sprinkle in about two tablespoons of cold water while mixing with a fork until dough forms a ball. Roll the dough ball around to give it a nice round shape then cover the bowl with plastic wrap and refrigerate for about 30 to 45 minutes. Roll out dough 1 to 2 inches larger than the pie pan using a floured rolling pin on a floured countertop. Once dough has been rolled out, start from the upper half, and wrap dough around the rolling pin by rolling downward. Unwrap dough over pie pan, and push dough in to fit pie pan. Cut off excess dough from edges. The excess dough can be used for decorations or to make a thicker crust by rolling it into a rope and then placing it around rim of pie pan. Use a fork around the edge of crust to decorate.

Preheat oven to 425°. Prepare single crust pie pastry. Blind bake pie crust for 10 minutes by covering crust with foil and filling it with weights such as beans or rice to weigh down and keep crust from puffing up. After 10 minutes, remove foil with weights and return to oven 10 to 15 more minutes. If the pastry puffs up, puncture with a knife to let the air out. After the crust has been par-baked, remove from oven, and allow to cool for about 15 minutes. Turn oven down to 350° and mix brown sugar, corn syrup, vanilla extract, and eggs, then mix in pecans. Pour mixture into piecrust, and bake on center rack of oven for 45 minutes to an hour, until filling has baked firm. Remove from oven, and allow to cool completely.

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