Pecan Pie and Crust

Crust Directions

Pulse together flour, sugar and salt in a food processor until combined. Sprinkle in half of the cubed butter, and pulse in 2-second intervals, 2-3 times, or until incorporated. Add remaining butter and pulse until incorporated. Dough will be in little clumps. Sprinkle dough either by hand or with a spray bottle with the vodka and ice water. Then use a spatula or spoon to mix the liquid into the dough, mixing until just combined and the dough sticks together. (You can also do this step in a food processor — just be careful not to overmix. The dough should not form a ball in the food processor.) Use your hands to pack the dough into a ball, like you’re packing a snowball.

Then carefully pat the dough into a 1/2-inch thick round disk. Wrap the dough tightly in plastic wrap, then refrigerate for at least 1 hour, or up to 3 days, until ready to use.

Transfer the dough to a well-floured work surface, then lightly dust the top of the dough and the rolling pin with flour as needed. Roll out the dough into a circle at least 12 inches in diameter and about 1/8 inch thick, the perfect size for a 9-inch pie plate.

Carefully transfer dough to the pie plate, and gently press the dough into the plate without stretching it.

 

Use some kitchen shears or a knife to trim off any excess pastry, leaving about a 1-inch border of crust around the top of the pan. Then, section by section, carefully lift the rim of crust so that it sticks straight up, then fold it back about 1/2-inch (towards the outside of the pan) and pinch the crust into itself to sculpt an upstanding ridge. Use a fork or your fingers to form a scalloped edge if desired. Poke the bottom of the crust all over with a fork so that it does not bubble up while baking. Place pie crust in the freezer for 10 minutes to re-chill the butter before continuing.

If your recipe calls for pre-baking the crust, line the inside of the chilled crust with aluminum foil so that it is gently pressed into the bottom and sides of the crust, and hangs over the edges of the top of the crust. The foil should basically be like a second skin, fitting the mold of the crust. (A chilled pie crust will prevent the foil from damaging the crust shape.)

Fill the bottom of the crust with pie weights or dried beans.

Then bake immediately at 400 degrees F for 15 minutes.

Remove the crust, and carefully lift out the aluminum foil layer with the beans in it, and set that aside. If any of the crust has started to bubble up, poke it with the fork a few more times. Return the crust to the oven for 10-12 minutes for a partially baked prebaked shell (should be lightly browned), or 15-17 minutes for a fully prebaked pie shell (should be golden brown).

Filling Directions

Partially pre-bake a pie crust in a 9-inch pie pan according to instructions, then heat oven to 350 degrees F. In a medium bowl, whisk together sugar, corn syrup, vanilla, salt and cinnamon; add eggs and whisk until smooth. Melt butter in a small saucepan over medium heat for about 4-5 minutes, stirring often, until the butter turns brown and fragrant. Slowly pour butter into the sugar mixture, and whisk to combine.

Stir in chopped pecans.

  

Then pour filling into the prepared pie crust.

If desired, line the top of the filling with extra pecans.

 

Bake for about 50-60 minutes, or until the filling is set.

If the edges of the crust begin to turn too brown, briefly remove the pie from the oven and cover the crust with a pie crust shield or loosely wrap with aluminum foil, then return to the oven. Once the filling is set, remove the pie and let cool completely on cooling rack, 3 to 4 hours, before slicing.