Pecan Pie
2 cups flour
1 1/2 Tablespoons sugar
1/2 teaspoon salt
1/2 cup and 2 Tablespoons butter
1 large egg
2 Tablespoons ice water
3 eggs
1 Cup Sugar
1/2 teaspoon salt
2 Tablespoons butter, melted
1/2 Cup dark Corn Syrup
1/2 Cup Whipping Cream
1 teaspoon Vanilla
1/4 Cup Brandy
1 Cup Pecan halves
Flaky Pie Crust Dough
2 cups flour
1 1/2 Tbs. sugar
1/2 tsp. salt
1/2 cup and 2 Tbs. butter
1 large egg
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Mix together the flour, sugar, and salt in a large bowl. Cut the butter into small pieces
and begin working it into the flour with a pastry cutter. Work with the dough until each
piece of butter is the size of a raisin. Make sure to do this quickly.
Mix together the egg and water in a small bowl, then add that to the flour/butter mixture.
Smear this mixture and knead through it with the heal of your hand until it barely holds
together. Don't over-work the dough. Flatten the dough into a disc shape, wrap it in
plastic, and chill in refrigerator for at least 30 minutes.
Roll out the dough for the pie shell and place in a 9-inch pie pan shaping the dough to
the pan.
Pecan Pie directions
Pre-Heat oven to 375.
In small mixer bowl beat eggs, sugar, salt, butter, syrup and cream. Stir in vanilla,
brandy, and pecans. Pour into pastry-lined pie pan.
Bake for 40 to 50 minutes at 375 degrees F or until filling is set
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