Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Perfect Pie Shell for Pecan Pie

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Perfect Pie Shell for Pecan Pie

Pie Shell for Pecan Pie recipe

 

Yield

12 servings

Prep

15 min

Cook

25 min

Ready

40 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 ¼ cups all-purpose flour
Camera
2 tablespoons powdered sugar
Camera
2 teaspoon salt
Camera
8 tablespoons butter
cut into 1/4 inch pats
Camera
2 tablespoons vegetable shortening
solid and cut into small pieces
Camera
1 large egg whites
large chilled mixed with ice water
* Camera
1 teaspoon water
mixed with 1 beaten egg yolk
Camera

Ingredients

Amount Measure Ingredient Features
1.3 cups all-purpose flour
Camera
3E+1 ml powdered sugar
Camera
1E+1 ml salt
Camera
1.2E+2 ml butter
cut into 1/4 inch pats
Camera
3E+1 ml vegetable shortening
solid and cut into small pieces
Camera
1 each egg whites
large chilled mixed with ice water
* Camera
5 ml water
mixed with 1 beaten egg yolk
Camera

Directions

  1. Mix flour, sugar, and salt in food processor fitted with steel Scatter butter and shortening over dry ingredients and pulse until mixture resembles coarse cornmeal, 10 to 15 seconds. Turn mixture into medium bowl.

  2. Sprinkle egg white mixture over flour mixture and, with blade of rubber spatula use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together.

Shape dough into ball with hands, then flatten into 4-inch disk.

Dust dough lightly with flour, wrap tightly in plastic wrap, and place in refrigerator for at least 1 hour or up to 2 days.

  1. Roll dough on lightly floured surface into 13-inch circle and Press dough into corners and sides of pan, being careful not to stretch dough. Trim edges of dough to make ½-inch overhang.

Tuck overhanging dough under so that folded edge is flush with rim of pan.

Flute edge.

  1. Chill shell until firm, about 1 hour.

Prick sides and bottom with fork and line entire shell with heavy-duty aluminum foil, pressing foil firmly against shell and extending it over fluted rim.

Prick foil with fork and return shell to refrigerator while oven is heating.

  1. Adjust oven rack to center position and heat oven to 400 bake, pressing once or twice with mitt-protected hands, if necessary, to flatten any puffing, until crust is firmly set, about 15 minutes. Remove foil and continue to bake until bottom begins to color, about 10 minutes longer.

Remove from oven, brush sides and bottom with egg yolk, and return to oven until yolk glazes over, about 1 minute longer.

Note: The same recipe can be also made into mini pecan tarts or mini pecan pies.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 27g (1.0 oz)
Amount per Serving
Calories 41164% from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 16g 79%
Trans Fat 0g
Cholesterol 60mg 20%
Sodium 1341mg 56%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 4%
Sugars g
Protein 9g
Vitamin A 14% Vitamin C 0%
Calcium 1% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
A slice of classic Thanksgiving Pumpkin pie

The Top 7 Seasonal Pies We Crave

The top seven pie recipes, featuring fresh ingredients straight from the autumn harvest, which will be served at Thanksgiving and Christmas feasts this year are...

More breaking news

 

Email this recipe