FOR THE DOUGH
1 c All-purpose flour
1/2 ts Salt
1 tb Granulated sugar
2 tb Unsalted butter; chilled
4 tb Vegetable shortening;
-chilled
2 tb Ice water; About
Flour for rolling out
Butter for greasing pie
-plate
FOR THE FILLING
2 c Pecans; coarsely chopped (8
; ounces)
4 tb Melted butter
3/4 c Granulated sugar
3/4 c Light corn syrup
3 Eggs; lightly beaten
1 1/2 ts Vanilla extract
In a food processor, combine the flour with the salt and sugar. Add the
cold butter and shortening and pulse the machine 15 to 20 times or until
the butter and shortening has been cut into the flour in pieces about the
size of oatmeal flakes. Keeping the machine running, add the water and
process, pulsing the machine on and off, for a few seconds longer or until
the dough comes together. Transfer the dough to the counter and, if it is
still dry, sprinkle it with a teaspoon or so of water and work the water
into the dough; if the dough is too wet, dust the counter with flour and
work it in. Flatten the dough into a disk, cover with plastic wrap and
chill for at least 2 hours, or preferably overnight to relax the gluten and
make sure the dough isn’t tough.
Lightly butter a 9-inch pie plate, preferably made of oven-proof glass.
Lightly flour the counter and the rolling pin and roll the dough into a
10-inch circle, about 1/8-inch thick. Lift the dough into the prepared pie
plate. With your thumb and index finger, pinch the edge of the dough at
1-inch intervals to create a fluted rim. Refrigerate the dough for at least
2 hours.
Preheat the oven to 325 F. In a mixing bowl combine the pecans, butter,
sugar, corn syrup, eggs and vanilla and pour the mixture into the pie
plate. Set the pie on a baking sheet and bake for 1 1/2 hours or until the
filling is set. Cool on a wire rack.
Yields
1 servings