Pecan pie

Our third delicious pie was pecan, courtesy of Sara and “The Joy of Cooking”. She was on Team Crisco for the crust…though I think it is interesting that it is not all shortening, but a mix of shortening and butter. 

Pecan pie would definitely be a good way to use up some of the pecans I receive from my company every year over the holidays! I recently cleared out six years of November issues of Everyday Food, and I came across (and pinned) several variations of pecan pie that also sounded delicious…involving chocolate and booze.

Pecan pie

Team Crisco!

Serves: 8
Source: The Joy of Cooking

Ingredients
For the crust:
2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
2 Tablespoons chilled butter
4-5 Tablespoons

For the filling:
3 eggs
1 cup sugar
1/2 teaspoon salt

Ready for the oven

1/3 cup butter, melted
1 cup light corn syrup
1 cup pecan halves
1 teaspoon vanilla or 1 Tablespoon rum

Directions
1. Preheat oven to 450 degrees F.

Gorgeous (and delish)!

2. For the crust: sift together flour and salt. Measure and combine the shortening and chilled butter. Cut half of the shortening into the flour mixture with a pastry blender or work it in lightly with your fingers until it has the grain of cornmeal. Cut the remaining half of the shortening into the dough until it is pea-sized. 

3. Sprinkle the dough with 4 Tablespoons water. Blend the water lightly into the dough. If needed add 1 teaspoon to 1 Tablespoon more water. When you can gather the dough into a neat ball, stop handling it!

4. Bake pie crust for 5-7 minutes and allow to cool. Decrease heat to 375 degrees F.

5. For the filling: In a large bowl, combine eggs, sugar, salt, butter, and corn syrup, and beat thoroughly. Stir in 1 cup of pecan halves and vanilla (or rum).

6. Add mixture to the pie shell and bake for 40-50 minutes.