Classic Texas Pecan Pie (Print Version)
Ingredients:
01 -
1 cup all-purpose flour.
02 -
1/4 teaspoon salt.
03 -
1/3 cup shortening.
04 -
3 tablespoons cold water.
05 -
1-1/4 cups chopped pecans.
06 -
1 cup plus 1 tablespoon light corn syrup.
07 -
3 large eggs.
08 -
1/2 cup plus 1 tablespoon sugar.
09 -
1-1/2 teaspoons vanilla extract.
10 -
Pinch salt.
Instructions:
01 -
In a bowl, combine the flour and salt. Cut in shortening until the mixture is crumbly.
02 -
Gradually add cold water, tossing with a fork until a dough ball forms.
03 -
Roll out dough on a flat surface and fit it into a 9-inch pie plate. Trim the crust to a 1/2 inch beyond the edge and flute the edges.
04 -
Sprinkle the crust with chopped pecans. In a separate bowl, beat together corn syrup, eggs, sugar, vanilla, and a pinch of salt until well blended.
05 -
Pour the mixture over the pecans and bake at 350 degrees Fahrenheit until a knife inserted in the center comes out clean, about 45-50 minutes. Allow to cool on a wire rack.
Notes:
01 -
The dough should be handled as little as possible to prevent toughening.
02 -
Fluting the edges of the pie crust can be done with fingers or a fork for decoration and to seal the dough.
03 -
Pecans can be pre-toasted for extra flavor before adding to the pie.
04 -
To prevent over-browning, the pies edges can be covered with foil partway through baking.
05 -
Allowing the pie to cool on a wire rack helps prevent the bottom from becoming soggy.