This Traditional Pecan Pie recipe offers a perfect blend of rich, gooey filling and a buttery crust, making it a timeless favorite for any occasion. Traditional doesn’t mean boring with this recipe that will liven up the table at any gathering!
Tips for Making a Great Pie Crust
Making a great pie crust is all about technique and balance. Don’t vermix. Mix just until the dough comes together. Overworking the dough can lead to a tough crust. If you don’t want it to be too thick, a little vinegar or lemon juice can also help tenderize the dough and prevent gluten formation. And, finally, don’t stretch the dough when placing it in the pie pan. Let it rest in the pan to reduce shrinkage during baking.
Traditional Pecan Pie Recipe
Ingredients
- 11/4 cups all-purpose flour
- 1 teapoons salt
- 4 tablespoons shortening
- 4 tablespoons butter
- 1/4 cup ice water
- Pecan filling (See below)
Instructions
- Stir together the flour and salt in a bowl.
- Using a pastry blender, cut the butter and shortening into the flour mixture, until pea sized. Using a fork, stir in the ice water, one tablespoon at a time, until dough starts to come together, forming a ball.
- Press the dough into a disk and wrap in plastic wrap.
- Refrigerate for two hours.
- Roll into a 12-inch disk and place in a 9-inch pie dish. Flute edges and refrigerate for 20-30 minutes.
Pecan Filling Recipe
Ingredients
- 2 cups coarsely chopped pecans
- 3 eggs
- 1 cup dark corn syrup
- 1/2 cup light brown sugar
- 11/2 tsp pure vanilla extract
- 1/4 cup butter, melted
- 1/2 tsp salt
Instructions
- Preheat the oven to 350 degrees.
- Whisk the eggs, corn syrup, brown sugar, vanilla, melted butter, and salt together until combined.
- Place the pecans in the cold pie crust. Pour the custard mixture over the pecans.
- Bake for 40-50 minutes or until lightly browned.
Recipe by Abby Eden
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