Pecan Pie

print recipe print recipe | FavoriteLoadingAdd to my recipe box

Crust:
Adapted from Martha Stewart Pies and Tarts
This is enough for two pie crusts – make one pie for now, and freeze one for later!
2-1/2 cups flour
1 teaspoon salt (I usually leave salt out when I am baking but since this was out of my league I put it in)
2 sticks unsalted margarine, cut into tablespoon-size pieces
About 1/3 cup cold water (just from the tap, no ice cubes involved)

Place flour, salt and margarine in the bowl of a food processor. Using the steel blade, pulse to combine. You should get pea-sized pieces. Add water and process VERY BRIEFLY to form one main lump, surrounded by lots of little pieces of dough. Gather it together to form a ball. Cut in half and let the dough rest a few minutes (you can start pulling together your filling ingredients) Roll out the dough between two large pieces of plastic wrap – this seems to be the secret (or at least one of them!) Keep the dough completely covered with plastic wrap so that none of it actually touches the rolling pin or the counter (or your kitchen table, as was my case). Remove the top layer of wrap and gently put the crust down in a pie pan – I used these ruffled ones that happen to be designed by the same friend!) Using extra dough hanging down, pinch the edges. Then, push your index finger in at whatever spacing you like, all the way around, to form the fluting. Voilà! Pour in filling. If you have any extra dough and you have any cookie cutters, you can top with some shapes – I like the leaves on sale now (!) at Williams-Sonoma. Get ready for the applause!

4 thoughts on “Pecan Pie

  1. I roll out pastry between parchment paper and never have a problem – put a little flour underneath the ball of pastry and on top before rolling.

  2. 100% Virgin Coconut Oil that is cold can be used to completely replace shortening and takes a LOT like butter! Something we do ALL the time AND it is kosher too!

  3. Easier to work with pie crust if you let it rest in the refrigerator at least 1/2 hour before rolling it out. Only roll out what you need and keep remaining dough chilled, for example when making a bottom and top crust pie. I also use very chilled water. Tap often isn’t cold enough especially if making pie crust in warmer weather. I put ice cubes in water and when ready to use pore the cold water in a measuring cup to insure that too much water isn’t used. Easier to add more if necessary and more difficult to correct when too much has initially been added to the flour and fat. Increasing the flour amount toughens the crust and reduces its flakiness. If fortunate enough to have granite counters, crusts rolls out beautifully on them without needing to use plastic wrap.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>