Pecan Pie Recipe

Add flour and salt in the food processor

Followed by the frozen butter cubes (add vegetable shortening one tablespoon at a time)

Pulse for 30 seconds or more until fine bread crumb consistency

Add the chilled water through the feeding tube while the processor is on

Remove onto a clean work surface. Bring it all together but do not knead. It will be a rough dough and that’s a good thing.

Wrap in cling or plastic wrap. Place in the fridge to chill for an hour at least

Dust the work board with flour and roll the pastry large enough to cover a 9-inch pie pan ( I am using a removable tart pan so I can take it with me to family)

Gently fit it to the pie pan especially in the bottom edges. Cut the excess from the edges leaving a ½ inch for crimping

Fold the excess under so you have a pretty round edge. Crimp the edge by forming a V shape with your thumb and index finger

Let cool in the fridge for 15 minutes.

Preheat the oven at 395 °F / 200 °C

Line the pie with parchment paper, then fill the center with pie weights or baking beans.

Bake for 15 minutes – then remove the pie weights and parchment paper. Set aside while you prepare the filling.

Reduce the oven temperature to 350 °F / 175 °C

In a mixing bowl and a whisk combine - Brown sugar, melted butter, syrup, salt, vanilla extract, and lemon juice.

Add in the eggs one at a time mixing thoroughly.

Next, add the whipping cream - stir to combine.

Lastly, add the chopped pecans.

Pour the pecan mixture into the pre-baked pie shell

Arrange the pecan halves on top.

Bake for 20 minutes uncovered then tent with aluminum foil and bake another 20 to 25 minutes until almost set.

When baked you will see that the pie has slightly risen and is firm to touch.

As it cools it will sink and level off.

Cool too room temperature or for at least 30 minutes before you slice. I find letting it cool overnight makes for prettier slices.

Enjoy