THE BEST THANKSGIVING PIE ANYWHERE AND THE BEST CRUST
- 3 1/4 c
- all purpose flour
- 1 tsp
- 1 c
- solid vegetable shortening
- 3/4 c
- cup cool water (more or less) not cold
- 2 c
- raw pecan halves (i roast 2 cups in case of shrinkage)
- 1 1/2 c
- toasted pecans, chopped if desired
- 1/3 c
- butter, melted
- 3/4 c
- brown sugar, packed
- 3/4 c
- karo light corn syrup
- 3 large
- 1 1/2 tsp
- vanilla extract
PIE CRUST (FOR 4 PIES)
ROASTED AND TOASTED PECANS
THANKSGIVING PECAN PIE
How to Make THE BEST THANKSGIVING PIE ANYWHERE AND THE BEST CRUST
- 1PIE CRUST:Measure flour and salt into a large bowl making a well in the middle. Put solid shortening in the well. Coat both hands well with flour. Being very careful not to touch the shortening, break up the shortening into chunks. IMPORTANT ~ Do Not let the heat of your hands melt the shortening. the least amount of contact the better.
- 2With both hands work the shortening into the flour using a circular, rubbing motion, always keeping contact with the flour, not the shortening, picking up more flour and shortening as you go. Always keep the shortening in the middle of the flour. It should look like small peas, with the shortening being totally incorporated into the flour.
- 3Pour 1/2 the water in, gathering it into a ball. Continue adding the water until it comes together in a soft ball of dough. You may need to add more or less water depending on the humidity. DO NOT knead the dough as in bread making.
- 4Work the dough as little as you have to, just enough to keep it formed in a ball.
- 5Divide the dough into 3 or 4 equal portions. Cover the dough and refrigerate it for later or use it now.
- 6TO ROLL OUT CRUST : Take a hand full of flour sprinkle it on a counter top. Put the ball of dough in the middle of the flour.
- 7Coat your rolling pin with flour. Start rolling the dough with the pin, turning the dough to get a round shape. This may take several passes over the dough, turning this way and that. Flip the dough over carefully, adding flour to the surface as needed. Finish rolling rolling on this side to make a circle 4" bigger than your pie pan.
- 8Fold the dough in half, place it in the pan and unfold to fit. Trim if necessary but NOT too much. You want to have enough to fold the edges under.
- 9Fold the edges under, turning the pan and pressing the edges as you go. Press the edges down with a fork to seal and give it a nice pattern. OR,,, crimp the edges using your thumb and fore finger of your left hand and the forefinger of your right hand, and go around the edge of the pie making a V shaped pattern, all the while keeping the edge slightly higher than the pan.
- 10TOASTED PECANS: Always toast pecans before getting ready to make pie. Place on an ungreased cookie sheet and toast in a preheated oven at 350 degrees F. 10 to 12 minutes, stirring a few times until light brown and fragrant. Set aside and let cool.
- 11PECAN PIE: Place the 1 1/2 cups of toasted pecans in the bottom of the 9" unbaked pie shell. Place the pie shell aside on a cookie sheet to prevent drips and set aside.
- 12Preheat oven to 350 degrees F.
- 13Melt butter in a medium sauce pan on medium heat, turn off heat. Add sugar and stir until dissolved and pour into large mixing bowl. Mix well with whisk attachment.
- 14Add corn syrup and mix again, Scrape.
- 15Mix in vanilla extract and eggs, beating to mix well but not foamy.
- 16Carefully pour batter over the pecans, being careful not to disturb them.
- 17Bake at 350 degrees F for approximately 60 minutes or until top is slightly browned and puffed up. This will fall during cooling.
- 18This pie cuts best when it is chilled. Use a sharp knife.
- 19Let cool completely before wrapping. Freezes well.