Pecan Pie

~PIE CRUST~

INGREDIENTS

• 1/2 cup (1 stick) unsalted butter, chilled, plus more for pie plate
• 1.5 cups (375 grams) all-purpose flour, plus out for rolling out the dough
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/4 cup equal parts of ice water +vodka

PREPARATION

Cut the stick of butter length wise into 4 then make 8 slices for 32 pieces and refrigerate until needed. Place the flour, salt, and sugar into the bowl of the food processor, and pulse to combine.

Add the chilled butter to the flour mixture in the food processor and pulse the butter into the flour mixture at intervals. Stop in order to ensure the flour and butter mixing well and that the butter is not sticking to the bottom of the bowl. If is sticking, use a soft spatula to scrape the bottom of the bowl. Continue to pulse the flour and butter mixture intermittently until it resembles coarse meal with small pieces of butter.

Drizzle ice water/vodka over the flour-butter mixture while pressing the pulse button. Scrape the bottom of the bowl to ensure the dough is uniformly mixed.  Pulse the dough until it starts to form large cohesive pieces.

Turn the dough out onto a clean work surface on a sheet of plastic wrap. Flatten, and form the dough into a disk. Wrap the dough and refrigerate for at least 1 hour.

Lightly dust a clean, dry work surface with flour. Place the chilled dough in the center of the work surface and dust the dough as well as the rolling pin with flour. Position the rolling pin on the center of the disk and begin rolling the dough away from you. Give the disk a quarter turn and roll again. Continue turning and rolling until you have an even 1/8-inch thickness. Turning the dough as you roll will prevent it from sticking to the work surface.

Lightly flour the pie plate. To move the dough, roll it around the rolling pin, lift up rolling pin, and unroll the dough over the floured pie plate.

Using your fingers, gently pat the dough into place. Tuck the edges of the crust under itself and then crimp the edge of the crust as you desire.

PAR BAKING (Partially Baking a Pie Crust)

Important step: Put the pie crust in the refrigerator for 30 minutes to chill the butter and allow it to be absorbed into the flour. If not, the crust will lose its shape during par baking.

Pre-heat oven to 375 degrees.

Remove the pie crust from the refrigerator. Place parchment paper over the pie crust with excess to remove the pie weights without burning yourself with hot pie weights. Pour the pie weights on top of the parchment paper, ensuring to fill the corners of the pie to the edge of the pie crust.

Place into the heated oven on the lowest rack and bake for about 20 minutes.

Have a mixing bowl ready to hold the hot pie weights.

After par-baking, remove the pie crust from the oven and carefully pick up the parchment paper with the pie weights and place into the mixing bowl.

Allow the crust to cool before adding the filling.

~PECAN PIE FILLING~

Preheat oven to 350 degrees.

Whisk Karo Syrup, eggs, white sugar, cooled melted butter and vanilla extract together. Add the pecans and stir with a spoon to coat all of pecans.

Pour the pecan mixture into the par-baked crust.

Bake for approximately one hour. If crust browning too quickly cover edges with foil or silicone crust protector. If the pecans appear to be browning too much, cover the entire pie with a sheet of foil. The pie is done when the center of the pie is a little jiggly. The center will firm up as the pie cools.

Remove from oven and allow pie to cool for at least two hours before serving.

Print Pin

Pecan Pie

Course Dessert

Author Monique Olivier Getzinger

Ingredients

Pecan Pie Filling

• 1 cup dark corn syrup (Karo® is recommended)
• 3 eggs
• 1 cup granulated white sugar
• 2 tbsp butter, melted
• 1 tsp vanilla
• 1½-2 cups pecan halves

Instructions

• Pre-heat oven to 350 degrees
• Whisk Karo Syrup, eggs, white sugar, cooled melted butter and vanilla extract together in a large mixing bowl.
• Add the pecans and stir with a spoon to coat all of pecans.
• Pour the pecan filling into the par baked pie crust.
• Bake for approximately one hour.
• If the crust begins to brown too quickly cover edges with foil or silicone crust protector.
• To test if pie is done, remove the pie from the oven and shake it slightly. The pie is done when the center of the pie is a little jiggly. The center will firm up as the pie cools.
• Allow pie to cool for at least two hours before serving.

Enjoy Keeping It Creole!⚜️

Keeping It Creole, LLC

Print Pin

Butter Pie Crusts (2 pie crusts)

Course Dessert

Author Monique Olivier Getzinger

Equipment

• 1 Food Processor

Ingredients

Pie Crust Ingredients

• 300 grams all-purpose flour plus more for rolling out the dough
• 1 tsp salt
• 1 tsp sugar
• 2 sticks unsalted butter
• ½ cup equal parts of ice water + vodka

Instructions

• Cut the stick of butter length wise into 4 then make 8 slices for 32 pieces and refrigerate until needed.
• Place the flour, salt, and sugar into the bowl of the food processor. Pulse the dry ingredients to combine them.
• Drizzle ice water/vodka over the flour-butter mixture while pulsing intermittently.
• Scrape the bottom of the bowl to ensure the dough is uniformly mixed.  Pulse the dough until it starts to form a large cohesive piece. Do not excessively pulse the dough.
• Place plastic wrap on a clean surface. Remove the dough from the food processor and place the dough onto the plastic wrap. With your hands, bring the dough together and flatten it to form a disk. Wrap the disk and refrigerate for at least 1 hour.
• Lightly dust a clean, dry work surface with flour.

  Place the chilled dough in the center of the work surface and dust the dough as well as the rolling pin with flour. Position the rolling pin on the center of the disk and begin rolling the dough away from you. Give the disk a quarter turn and roll again. Then flip the dough over. Continue turning and rolling until you have an even1/8-inch thickness. Turning the dough as you roll will prevent it from sticking to the work surface.
• Lightly butter and flour the pie plate.

  To move the dough to the pie plate, roll the dough around the rolling pin, lift up the rolling pin, and unroll the dough over the floured pie plate.
• Using your fingers, gently pat the dough into place. Tuck the edges of the crust under itself and then crimp the edge of the crust as you desire.
• Keep prepared crust covered with plastic wrap in the refrigerator for at least 30 minutes before adding the filling.
• See "Par Baking Pie Crust" (Partially Baking Pie Crust). This technique is recommended for "custard-like pies" such as pecan, sweet potato and pumpkin pies. A partially baked crust will hold up while baking a custard-like pie at a lower temperature.

Enjoy Keeping It Creole!