Directions
Act I: The Creation of the Flaky Crust
- Combine Dry Ingredients: In a large bowl, whisk together the flour, salt, and sugar.
- Incorporate Fat: Add the chilled, cubed butter. Using a pastry cutter or your fingertips, quickly work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.
- Hydrate the Dough: Sprinkle the ice water, one tablespoon at a time, over the mixture. Use a spatula or your hand to gently mix until the dough just begins to clump together. Do not overwork.
- Chill: Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
- Roll and Fit: On a floured surface, roll the dough into a 12-inch circle. Gently transfer it to your 9-inch pie plate, trim the edges, and crimp decoratively. Place the crust back in the refrigerator while you prepare the filling.
Act II: The Alchemy of the Filling & Assembly
- Prep and Pre-heat: Preheat your oven to 350°F (175°C). Place a baking sheet on a lower rack to preheat as well.
- Whisk the Base: In a large bowl, whisk the eggs until they are well-combined and frothy.
- Create the Syrup: Add the corn syrup, packed brown sugar, melted butter, vanilla extract, and salt. Whisk vigorously until the mixture is completely smooth and emulsified.
- Incorporate the Pecans: Stir in the 2 cups of pecans until they are all evenly coated.
- The Grand Assembly: Retrieve your chilled pie crust from the refrigerator. Pour the filling into the crust. For a beautiful presentation, carefully arrange the extra pecan halves in concentric circles on top.
- Bake to Perfection: Place the pie on the preheated baking sheet in the oven. Bake for 50-65 minutes. The pie is done when the crust is golden brown and the filling is set around the edges but still has a slight, gentle jiggle in the very center when you nudge the pan.
- The Crucial Rest: Allow the pie to cool completely on a wire rack for at least 4 hours, or preferably overnight. This resting period is non-negotiable, as it allows the filling to set properly for clean slices.
how to serve Classic Homemade Pecan Pie
Serve your Classic Homemade Pecan Pie with a dollop of whipped cream or a scoop of vanilla ice cream. It’s best enjoyed at room temperature or slightly warmed.
how to store Classic Homemade Pecan Pie
Store any leftover pie in the refrigerator. Cover it with plastic wrap or aluminum foil to keep it fresh. It can last for up to 4 days in the refrigerator, but it is best enjoyed within the first couple of days.
tips to make Classic Homemade Pecan Pie
- Make sure your butter is very cold for the crust. This helps achieve that flaky texture.
- Do not skip the chilling step for the crust; it helps maintain the structure.
- Allow the pie to cool completely before slicing to ensure clean pieces.
variation
You can try adding a splash of bourbon to the filling for an extra layer of flavor. Or substitute some pecans with chocolate chips for a decadent twist.
FAQs
- Can I use store-bought pie crust?
Yes, if you’re short on time, a store-bought pie crust can work well. Follow the package instructions for baking. - Can I freeze the pecan pie?
Yes, you can freeze pecan pie. Wrap it tightly in plastic wrap and then in foil. It can be stored for up to 2-3 months. - What can I do if my filling is too runny?
If your filling seems runny before baking, it could be due to not whisking the mixture enough. Make sure everything is well combined. Also, chilling the pie before baking can help the filling to set better.
