How to make it

  • (F) = ingredient for the filling, (C)= ingredient for the crust.
  • Using a food processor, add the flour, salt and sugar. Pulse for 2 seconds so the ingredients are integrated.
  • Place the butter and shortening in the food processor. Pulse for 2 seconds 5- 10 times. The butter and shortening should not be in large chunks.
  • Add the vinegar and pulse again briefly. Now it’s time to add the water. Add it one tablespoon at a time followed by a pulse. By the fourth tablespoon, it should begin to look like it is sticking. Add the other two as you see fit. You want the minimum amount of water so that it is easy to handle, but not so much that your dough is chewy. I would not hesitate to add more if you are in a particularly dry place.
  • Place the dough in a plastic bag or wrap in plastic wrap. Let it rest in the refrigerator for 20 min.
  • Rolling out the pie crust: Remove your dough from the refrigerator and let rest on the counter for 5 minutes, longer if it is hard.
  • Now, on a piece of parchment paper or on a well -loured counter, place your dough. Flour your rolling pin and the top of the dough and gently roll out the dough. It’s usually best to roll in one direction and turn the dough. Once it is about 14 or so inches in diameter you can stop.
  • Using a 10-inch pie dish, gently fold the dough in half and lay it over the pie dish. Press the dough into the corners. Crimp the sides lightly with a fork or using your thumb and finger. Place in the refrigerator until ready.
  • Finishing the pie: Preheat oven to 350F.
  • In a bowl or large measuring cup, add all the ingredients for the filling except the pecans. Whisk until everything is fully integrated.
  • Remove the pie shell from the refrigerator. Layer the pecans across the bottom of the pie crust. Pour in the mixture and allow the pecans to float to the surface.
  • Place in oven and bake for 80-90 min. By the end, the surface of the pie should bow upwards from the center like a bubble. Remove from the oven. Let cool for at least 30 min. If you serve too soon, the interior will be too loose (and molten hot). Once firm, serve by itself or with ice cream. Enjoy!

Reviews & Comments 6

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  • fitnessaddict 5 years ago
    I am having trouble w/ this pie. Any help would be great. I have made it twice and each time it starts boiling over all into my oven at around 70 minutes. I keep re-reading the recipe and I am following it exactly. I am using lite clear corn syrup, so not the dark version. Not sure if this could be the issue bec the recipe doesn't tell you what type of corn syrup to use. I am also using a glass pie dish. The 2nd time, I bought the pie dough because I was OVER it and it still boiled over. The crust instructions said to allow dough to get to room tempurature before putting into a pie dish. I did that and did not put it back in the fridge. Pie still tasted great surprisingly but looks very ugly (blackened and missing half the filling). I don't think it's a problem w/ the crust because this even happened when I made the crust from this recipe. I used normal white sugar because recipe didn't indicate brown or regular sugar. I live in Colorado. Should I be doing something different for high altitude? Help please
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    " It was excellent "
    lovingmybabbyalways ate it and said...
    Mmm looks so good I can't wait to try see I'm tring to find new dessert ideas. And I think I may found a winner. Great Recipe.
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    Traditional Pecan Pie is one of those Southern recipes that I crave.High Five from me
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  • scotbrit 9 years ago
    Oh yes! sounds like my grandmother's recipe minus the bourbon - Yummy
    Was this review helpful? Yes Flag
    " It was excellent "
    dottiet ate it and said...
    Wonderful...Wonderful. Any time of year is my favorite time for PIE and Pecan is on the top of the list. Thanks so much for your version. Got my "5".
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  • jess 10 years ago
    I just love pecan pie and this is one recipe I'll have to try. I've recently started baking pies and have been using an old family pie crust recipe.
    Was this review helpful? Yes Flag

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