Pecan Pie

 

Crust (for 2 pies)

2/3 cup (130g) vegetable shortening

2 1/2 cups (315g) all purpose flour

6 tablespoons (90g) butter, chilled and cubed

1/2 cup (120ml) ice cold water

1 teaspoon salt

1. whisk flour and salt

2. add butter and shortening. Using a pastry cutter or two forks, cut the butter into the flour mixture until it resembles coarse meal. Visible small pieces of fat are ok. Do not overwork 

3. drizzle the ice cold water 1 tablespoon (15ml) at a time into the flour mixture with the help of a rubber spatula

4. transfer dough to a floured surface and work it until flour fully incorporates into fat pieces. Do not overwork. If dough is too dry, dip fingertips into ice cold water and continue until dough comes together 

5. cut in half. Flatten each half, place each half  in a plastic bag and refrigerate for at least 2 hours or up to 4 days

Pecan Filling

2 1/2 cups (250g) pecan halves, roughly chopped

3 eggs

1 cup (240ml) corn syrup

1/2 cup (100g) light brown sugar

1 teaspoon vanilla extract

1/4 cup (60g) butter, melted

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1. preheat oven to 350°F (180°C). Roll out dough on a floured surface. Rotating it constantly to prevent sticking. Place the dough in a 9" (22cm) pie dish. Fold the overhanging dough back over the edge and crimp it. Brush the edges with egg wash. Chill in the refrigerator for 10-15 minutes while you prepare the filling

2. spread chopped pecans on pie dough

3. whisk eggs, syrup, brown sugar, vanilla, butter, salt and cinnamon together. Pour over pecans 

4. bake for 50-55 minutes. After 20 minutes of baking, tent pie with aluminum foil to prevent dough from burning

5. cool completely on a wire rack