Pecan Pie

Pecan Pie


  • Yield:8
  • Active time: 45 minutes
  • Total time:2 hours

Ingredients

  • For the crust:
  • 1 1/4 cups all-purpose flour (abou 6.25 ounces)
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) ice cold butter, cut into small pieces
  • Up to 1/4 cup ice water
  • For the filling:
  • 6 tablespoons butter, melted
  • 1 cup dark brown sugar
  • 1/2 teaspoon salt
  • 3 eggs
  • 3/4 cup light corn syrup
  • 1 tablsepoon vanilla extract
  • 2 cups chopped toasted pecans

Directions

  1. 1.

    For the crust: Place flour, sugar, salt, and butter in food processor and pulse for 10 to 20 seconds until dough is consistency of coarse crumbs. Continue pulsing and add water 1 tablespoon at a time just until dough comes together. Transfer ball of dough to flat surface, press into 4-inch disc, wrap with plastic, and refrigerate for at least 1 hour. Remove from plastic roll into a 12-inch circle and transfer to pie plate. Cut off excess dough and crimp edges.

  2. 2.

    For the filling: Adjust oven rack to center position and heat oven to 350°F. Whisk together melted butter, brown sugar, salt, eggs, corn syrup, and vanilla. Fold in pecans. Pour filling into prepared pie crust. Bake for 50 to 60 minutes, until filling is just set.