Pecan Pie


For the crust

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 14 tablespoons (1 3/4 sticks) unsalted butter chilled and cut into small pieces
  • 2 tablespoons shortening
  • 1/4 to 1/2 cup ice water
  • pinch of cinnamon (seriously, a pinch)

For the filling

  • 6 tablespoons , (3/4 stick) unsalted butter
  • 1 1/4 cups packed dark brown sugar
  • 3/4 cup dark corn syrup
  • 2 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs
  • 2 cups pecan halves (about 1/2 pound)


Make the crust

  1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter and shortening, and pulse until the mixture resembles coarse meal, 8 to 10 seconds.
  2. While pulsing the machine, add ice water in a slow, steady stream through feed tube. [Personally I like to open the lid, pour a little water on top so there is one small thin layer, then I replace the cover and pulse. (your call)] Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
  3. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

Make the pie

  1. Preheat oven to 350°F and add a baking sheet to the middle rack .
  2. Roll out dough on a lightly floured surface into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
  3. Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, and salt. Lightly beat eggs in a medium bowl, then whisk into the corn syrup mixture. Stir in pecans.
  4. Pour corn syrup mixture into pie pan. Bake on hot baking sheet until filling is set, about 50 minutes to 1 hour. Cool completely.

Recipe Notes

If you have the extra time, pour the corn syrup mixture in the pan first and then lay the pecans out in concentric circles. It takes a few extra minutes, but it makes a pretty pie.
I still find myself struggling with an appropriate cooking time. My dad always says that it's supposed to jiggle, but not like jello jiggle. I don't eat jello. And, he's always telling me this over the phone, so I have no idea what his idea of a jiggle is. It will definitely set when it's cooling, so you do want it to jiggle a little, but not too much.

Adapted from epicurious