I was sharing this recipe today with my sister Joan, and decided to add it here so you can share the Pecan Pie joy with us. I have tweaked and searched and made pie crusts and pecan pies for a long time. I’m done and these two recipes together are the happy result. First, the all-butter crust!
All Butter Pie Crust
1 1/2 cups of White Lily all-purpose flour
1/2 teaspoon of salt
1 stick of unsalted butter, softened to room temperature
2 tablespoons of whipping cream
1. Add the flour and salt to a bowl.
2. Cube the butter into small pieces and add to the flour. Using your hands, combine the flour and butter quickly. You don’t want the butter to melt!
3. Add the heavy cream to the flour/butter mixture and combine well. The dough will start to hold together – but do not overwork it!
4. Transfer the dough to your pie plate and use your fingers to push the dough into the dish – spreading from the center outward. Be sure the dough is at an even thickness throughout.
5. Crimp the edges by making a scalloped edge. See my pie above! Use your index finger to squeeze the dough around and then press with your thumb and index finger of your other hand.
Note: I actually like to pre-bake my pie crust for about 5-7 minutes to allow it to set up a bit. Or you can chill it prior to filling. Just a personal preference.
GRAN JAN’S PECAN PIE RECIPE
1 cup of white sugar
3 tablespoons of light brown sugar
1/2 teaspoon of salt
1 cup of light corn syrup
1/3 cup of melted butter (I use salted)
3 beaten eggs
1 teaspoon of vanilla extract
2 cups of chopped pecans
1. Preheat oven to 350 degrees.
2. Mix white sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla in a bowl.
3. Last, stir in chopped pecans and blend well.
4. Bake the pie for 60 minutes – until it is no longer “jiggly” in the middle. You know your oven. It will continue to cook for a while once it is removed, so don’t overcook it. A “wee jiggle” is okay.
5. Allow to cool for several hours before serving so it can set.
I hope you will try these recipes together!
~GranJan
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