Best Classic Pecan Pie
By Yankee Magazine|Oct 20 2003|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanLarge whole pecans make a prettier pecan pie but are difficult to cut through when slicing. For a pie that’s easier to slice, use chopped pecans, and save whole nuts for decoration.
Yield:
10 servingsIngredients
1-1/4 cups all-purpose flour, plus extra for work surface
1 tablespoon granulated sugar
1/2 teaspoon kosher or sea salt
9 tablespoons chilled unsalted butter, cut into small cubes
3—4 tablespoons ice water
Instructions
In a medium-size bowl, whisk together flour, sugar, and salt until well combined.
Sprinkle butter over flour mixture, and use your fingers to work it in (rub your thumb against your fingertips, smearing the butter as you do). Stop when the mixture looks like cornmeal, with some pea-size bits of butter remaining.
Sprinkle 3 tablespoons ice water on top, and stir with a fork until dough begins to come together. If needed, add another tablespoon ice water.
Turn out onto a lightly floured surface and knead three times, or just enough to make a cohesive dough–don’t overmix!
Gather into a ball; then press into a disk and wrap in plastic. Refrigerate 30 minutes.
Preheat oven to 375°. On a lightly floured work surface, roll Single-Crust Pastry Dough out from the center to an 11-inch circle, turning dough occasionally to avoid sticking. Transfer into a 9-inch glass pie plate.
Crimp edges; then put pie shell into the freezer while you prepare the filling.
This is indeed the BEST pecan pie! I would recommend putting foil over the crust so it doesn’t brown too much. I am now a pecan pie lover thanks to this wonderful recipe!
This was so great. I will make this my only pecan pie recipe, my coworkers said it was the best pecan pie they ever had, and not too sweet. I used 2 tablespoons of Baileys Irish Cream instead of Kahlua or rum, it was fantastic. I used chopped pecans, it makes it easier to slice.
Made this for Christmas and everyone loved it. I was a little short on corn syrup so I substituted 1/3 cup honey and it worked out fine. I chopped about 1-1/2 cups of the nuts and then placed a ring of whole pecans around the outer edge of the filling so maybe went over the 2 cups of pecans.
This is a spectacular pie! RAVE reviews at Thanksgiving. I did add bourbon and upped the pecans (chopped) to 2-1/2 cups, which everyone loved.