How to make it

  • For Crust: (taken directly from Food Network)
  • In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.
  • Separate the dough in half. *Note: this will result in two crusts. Form 2 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
  • When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan. (A deep dish pie pan is best for this recipe.)
  • With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.
  • For Filling:
  • On low speed, mix all ingredients (except pecan halves). Turn mixer to high and beat for 1 minute. Pour into prepared pie shell. (You can use frozen but the pie crust listed above is very easy and the difference is huge taste and texture-wise.)
  • Once filling is in pie crust, carefully lay pecan halves on top of the mixture one at a time in desired pattern. I usually start on the outside and lay them face down and continue in rings until I reach the center.
  • Bake in a preheated 350 degree oven for between 50-70 minutes. If you move the pan, the center should move slightly. This is ok, it will continue to set when it comes out of the oven. If it's too giggly, keep it in an extra 3-5 minutes and check it. Try not to overbake. It will really depend on the depth of your pie pan.
  • If you are using the above crust recipe, you do not need to cover the crust. It doesn't tend to burn but if you would like to cover it with a ring or foil, bake 20 minutes covered and the rest of the time uncovered.
  • Enjoy!

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