Southern Pecan Pie
Source: Burt Wolf's Travels and Traditions, Richmond
Makes 6 servings
RECIPE INGREDIENTS
For Dough:
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon granulated sugar
2 tablespoons unsalted butter, chilled
4 tablespoons vegetable shortening, chilled
About 2 tablespoons ice water
Flour for rolling out
Butter for greasing pie plate
For Filling:
2 cups (8 ounces) pecans, coarsely chopped
4 tablespoons melted butter
3/4 cup granulated sugar
3/4 cup light corn syrup
3 eggs, lightly beaten
1 1/2 teaspoons vanilla extract
RECIPE METHOD
In a food processor, combine the flour with the salt and sugar. Add the cold butter and shortening and pulse the machine 15 to 20 times or until the butter and shortening has been cut into the flour in pieces about the size of oatmeal flakes. Keeping the machine running, add the water and process, pulsing the machine on and off, for a few seconds longer or until the dough comes together. Transfer the dough to the counter and, if it is still dry, sprinkle it with a teaspoon or so of water and work the water into the dough; if the dough is too wet, dust the counter with flour and work it in. Flatten the dough into a disk, cover with plastic wrap and chill for at least 2 hours, or preferably overnight to relax the gluten and make sure the dough isn't tough.
Lightly butter a 9-inch pie plate, preferably made of oven-proof glass. Lightly flour the counter and the rolling pin and roll the dough into a 10-inch circle, about 1/8-inch thick. Lift the dough into the prepared pie plate. With your thumb and index finger, pinch the edge of the dough at 1-inch intervals to create a fluted rim. Refrigerate the dough for at least 2 hours.
Preheat the oven to 325 degress F. In a mixing bowl combine the pecans, butter, sugar, corn syrup, eggs and vanilla and pour the mixture into the pie plate. Set the pie on a baking sheet and bake for 1 1/2 hours or until the filling is set. Cool on a wire rack.
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