Unadorned Perfection Pecan Pie
Submitted by stella
Classic from-scratch pecan pie with a homemade flaky crust, corn syrup, butter, and pecan halves. No frills, no shortcuts. Just a gorgeous, gooey Southern pecan pie done right.
YIELD
8 servingsPREP
40 minCOOK
50 minREADY
1 hrsY’all, sometimes a recipe doesn’t need a single thing added to it. This pecan pie is that recipe.
A from-scratch shortening crust, flaky and tender, holds a filling of creamed butter and sugar, eggs, light corn syrup, vanilla, and a generous cup and a quarter of pecan halves.
It bakes up gooey and golden with a caramelized top layer of pecans that crackle when you cut through them.
No chocolate drizzle, no bourbon, no fancy twists. Just pure, unadorned pecan pie perfection, the kind your Southern grandmama would nod in approval at.
Kitchen Tips
- Keep the shortening cold and cut it in until you get pea-sized chunks for the flakiest crust
- Start at a higher temp for 5 minutes to set the crust, then drop down for the long bake
- The pie is done when a knife inserted in the center comes out clean
- Let it cool completely to room temperature before slicing or the filling will be runny
- Arrange pecan halves in a pretty pattern on top before baking for a showstopper presentation
Ingredients
Directions
Heat oven to 375℉ (190℃).
For crust, combine flour and salt. Cut in shortening with pastry blender (or two knives) until flour is just blended into form of pea-size chunks. Add all of water. Toss lightly with fork until dough will form a ball.
Press between hands to form 5 to 6” pancake.
Flour rolling surface and pin lightly. Roll dough into circle and trim 1inch larger than upside-down 9 inch pie plate.
Loosen dough, carefully. Fold into quarters. Unfold and press into pie plate. Fold edge under. Flute edges as desired.
For filling, cream butter and sugar in mixing bowl.
Beat in eggs, syrup and vanilla.
Stir in pecans. Pour filling into unbaked pie shell.
Bake at 375℉ (190℃) for 5 minutes. Reduce heat to 325F and bake for 45 minutes or until knife inserted in center comes out clean.
Cool to room temperature before cutting.
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