The step-by-step directions can be found here.
The original recipe (which also has a pecan pie recipe, pictured below) can be found here.
Perfect Pie Crust
From Mama’s Pecan Pie Recipe in the Washington Post
11/19/2008
Adapted from Willis's "Bon
Appetit, Y'all" (Ten Speed Press, 2008)
This pie crust is very easy to form into a disc, roll
out, transfer to the plate and crimp the edges. The directions are very
detailed to help first-time pie-makers. And the results are a delicious and
flaky crust that looks and tastes professionally made! – Paula Zelaya
Article Notes about this Pecan Pie Recipe: Chef Virginia
Willis says too many pecan pies are mostly goo without enough pecans, making
them far too sweet. The secret to the success of this pie is that its
pecan-to-goo ratio is just right.
For the crusts:
2½ cups flour, plus more for the work surface
1 teaspoon fine sea salt
½ cup chilled solid vegetable shortening, such as Crisco
brand, cut into small pieces
8 tablespoons (1 stick) chilled unsalted butter, cut into
small pieces
6 tablespoons ice water, plus more as needed
For the filling:
3 large eggs, slightly beaten
1 cup sugar
1 cup light corn syrup
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
¼ teaspoon fine sea salt
3 cups (two 6-ounce packages) pecan halves, coarsely
chopped (see headnote)
For the crusts:
Combine the flour, salt, shortening and butter in the bowl of a food processor;
pulse for up to 10 seconds, until the mixture resembles a coarse meal.
Add the ice water one tablespoon at a time, pulsing to
combine just until the dough comes together without being sticky or crumbly.
Shape the dough into 2 flat disks and wrap separately in plastic wrap. Refrigerate
for at least 30 minutes and up to overnight.
Have ready two 9-inch pie plates. Lightly flour a work
surface.
Working with one disk of dough at a time (keeping the
remaining disk chilled), place the dough in the center of the floured surface and
roll close to, but not over, the edge of the dough farthest from you. Lift the
dough and give it a quarter-turn; repeat the rolling and turning until the
dough is 1/8-inch thick and about 2 inches wider than the diameter of the
9-inch pie plates.
Ease the pie dough into the pie plate; trim to a 1-inch
overhang, then fold the overhang under itself along the rim of the plate. Use a
fork or your fingers to crimp the edge as desired.
Refrigerate for 30 minutes; repeat the process with the
remaining disk of dough.
When ready to bake, preheat the oven to 350º.
For the filling:
Combine the eggs, sugar, corn syrup, butter, vanilla and salt in a medium bowl,
stirring until mixed well. Add the pecans, stirring to incorporate. Divide the
filling evenly between the 2 chilled pie shells.
Place the pies on a large baking sheet and bake, rotating once, for about 55 minutes, until a knife inserted into the center comes out clean. Transfer the pies to a wire rack to cool before serving or storing.
Makes two 9-inch pies (16 servings).
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| Pecan Pie made by my sister Paula for Thanksgiving |
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| Photos by JoJo |
