How to make it

  • Steps to Make It
  • Note: While there are multiple steps to this recipe, this pie is broken down into workable categories to help you better plan for preparation and cooking.
  • ~ ~ ~ ~ ~
  • Prepare the Pie Pastry
  • Gather the ingredients.
  • In a food processor, combine the flours, powdered sugar, and salt.
  • Pulse a few times to combine.
  • Sprinkle the pieces of butter over the flour mixture, stir in lightly, then pulse about 6 times.
  • Sprinkle the shortening pieces over the mixture, stir in lightly, then pulse about 6 to 7 more times.
  • Sprinkle with half of the water.
  • Pulse 5 times.
  • Sprinkle with remaining water and pulse about 6 times, until dough begins to clump.
  • Empty the large crumbs into a bowl.
  • Pack and knead just 2 or 3 times to form a cohesive dough.
  • Shape into a disk, wrap in plastic, and chill for about 30 minutes to 1 hour.
  • Roll out on a floured surface to fit the pie pan.
  • Fold over and fit into the pan, cutting off excess.
  • Form a decorative edge around the plate.
  • Before adding the filling, brush with a little of the beaten egg white, if desired.
  • ~ ~ ~ ~ ~
  • Prepare the Filling and Bake
  • Gather the ingredients.
  • Preheat the oven to 400 F.
  • In a mixing bowl, combine the beaten eggs, corn syrup, brown sugar, melted butter, vanilla, and salt.
  • Stir to blend well.
  • Stir in the pecans.
  • Pour into the unbaked pie shell.
  • Bake 15 minutes, then reduce the heat to 350 F and bake 25 to 30 minutes longer.
  • If at any point the crust edge is browning too much, cover with a pie ring or foil ring.
  • When it's done, the outer edge of the pecan pie filling should be slightly puffed and set, and the middle will have just a slight jiggle.
  • Let the pecan pie cool completely on a rack (this will take between 2 hours and several hours, depending on your kitchen temperature).
  • Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
  • ~ ~ ~ ~ ~
  • Tips
  • Don't over-bake pecan pie or it can become hard.
  • The filling should still have a slight jiggle in the center when it's done.
  • To store leftover pecan pie, wrap it tightly in plastic wrap.
  • There's no need to refrigerate pecan pie.
  • Because of its high sugar content, it will keep for at least four days.

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  • gomezcarsonk 5 months ago
    we plan to pay a work visit to our partners in their home country
    and now I think we can cook this is the perfect dish as a surprise!
    thank you for the recipe
    Best regards, Work Time team
    Was this review helpful? Yes Flag

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