Email to Cat      

Thanksgiving: Mama's Pecan Pie

Source of Recipe


From "Bon Appétit, Y'all" by Virginia Willis



List of Ingredients



• -- For the Crusts --
  
• 2½ cups flour, plus more for the work surface
  
• 1 tsp fine sea salt
  
• ½ cup chilled solid vegetable shortening, such as Crisco, cut into small pieces
  
• 8 Tbsp (1 stick) chilled unsalted butter, cut into small pieces
  
• 6 Tbsp ice water, plus more as needed
  
• .
  
• -- For the Filling --
  
• 3 large eggs, slightly beaten
  
• 1 cup sugar
  
• 1 cup light corn syrup
  
• 2 Tbsp unsalted butter, melted
  
• 1 tsp vanilla extract
  
• ¼ tsp sea salt
  
• 3 cups (two 6-ounce packages) pecan halves, coarsely chopped
  






Instructions



1. For the crusts:
   Combine the flour, salt, shortening and butter in the bowl of a food processor; pulse for up to 10 seconds, until the mixture resembles a coarse meal. Add the ice water, 1 tablespoon at a time, pulsing to combine just until the dough comes together without being sticky or crumbly. Shape the dough into two flat disks and wrap separately in plastic wrap. Refrigerate for at least 30 minutes and up to overnight.
   
   
2. Have ready two 9-inch pie plates. Lightly flour a work surface. Working with one disk of dough at a time (keeping the remaining disk chilled), place the dough in the center of the floured surface and roll close to, but not over the edge of the dough farthest from you. Lift the dough and give it a quarter turn; repeat the rolling and turning until the dough is 1/8-inch thick and about 2 inches wider than the diameter of the 9-inch pie plates.
   
   
3. Ease the pie dough into the pie plate; trim to a 1-inch overhang, then fold the overhang under itself along the rim of the plate. Use a fork or your fingers to crimp the edge as desired. Refrigerate for 30 minutes; repeat the process with the remaining disk of dough.
   
   
4. When ready to bake, preheat the oven to 350° F.
   For filling: Combine the eggs, sugar, corn syrup, butter, vanilla and salt in a medium bowl, stirring well to incorporate. Divide the filling evenly between the two chilled pie shells.
   
   
5. Place the pies on a large baking sheet and bake, rotating once, for about 55 minutes, until a knife inserted into the center comes out clean. Transfer the pies to a wire rack to cool before serving or storing.
   
   Makes two 9-inch pies
   (16 servings)
   
   
   MAKE AHEAD
   The pie dough can be assembled and refrigerated up to 3 days in advance. The pie can be baked up to 2 days ahead. Store in an airtight container at room temperature.