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Buttery Crust Pecan Pie

buttery-crust-pecan-pie

Cook Time: 50 Min

Yield: 10-12 Servings

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buttery-crust-pecan-pie

Ingredients

  • CRUST
  • 1 1/4 C. all-purpose flour
  • 1/4 C. powdered sugar
  • 1/4 C. plus 2 Tbsp. finely chopped pecans
  • 1/8 tsp. salt
  • 1/2 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 3 Tbsp. ice cold water
  • FILLING
  • 3 large eggs
  • 1 C. corn syrup
  • 2/3 C. sugar
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1/4 tsp. salt
  • 1/3 C. butter
  • 1 1/4 C. chopped pecans
  • GARNISH
  • 12 pecan halves

Directions

  1. COMBINE flour, powdered sugar, finely chopped pecans and 1/8 tsp. salt; cut in shortening using pastry blender (or 2 knives) until flour is blended in to form pea-size chunks.
  2. SPRINKLE mixture with water, 1 Tbsp. at a time. Toss lightly with fork until dough forms a ball.
  3. PRESS between hands to form 5- to 6-inch disc. Roll and press crust into 9-inch pie plate. Do not flute. Do not bake.
  4. HEAT oven to 350°F.
  5. BEAT eggs until frothy. Add corn syrup, 2/3 C. sugar, vanilla extract and 1/4 tsp. salt.
  6. BEAT until blended. Stir in melted butter and chopped nuts. Pour into unbaked pie crust.
  7. DIP 6 nut halves in filling to coat. Arrange in center of pie to resemble flower. Press 6 scallops into crust edge using back of tablespoon.
  8. PLACE 1 nut half in each indentation. Press lightly. Cover edge of pie with foil to prevent overbrowning.
  9. BAKE 45 minutes. Remove foil. Bake an additional 5 minutes or until pie is almost set in center when shaken gently. Cool to room temperature before serving.

Buttery Crust Pecan Pie

buttery-crust-pecan-pie

Cook Time: 50 Min

Yield: 10-12 Servings

Ingredients

  • CRUST
  • 1 1/4 C. all-purpose flour
  • 1/4 C. powdered sugar
  • 1/4 C. plus 2 Tbsp. finely chopped pecans
  • 1/8 tsp. salt
  • 1/2 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 3 Tbsp. ice cold water
  • FILLING
  • 3 large eggs
  • 1 C. corn syrup
  • 2/3 C. sugar
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1/4 tsp. salt
  • 1/3 C. butter
  • 1 1/4 C. chopped pecans
  • GARNISH
  • 12 pecan halves

Directions

  1. COMBINE flour, powdered sugar, finely chopped pecans and 1/8 tsp. salt; cut in shortening using pastry blender (or 2 knives) until flour is blended in to form pea-size chunks.
  2. SPRINKLE mixture with water, 1 Tbsp. at a time. Toss lightly with fork until dough forms a ball.
  3. PRESS between hands to form 5- to 6-inch disc. Roll and press crust into 9-inch pie plate. Do not flute. Do not bake.
  4. HEAT oven to 350°F.
  5. BEAT eggs until frothy. Add corn syrup, 2/3 C. sugar, vanilla extract and 1/4 tsp. salt.
  6. BEAT until blended. Stir in melted butter and chopped nuts. Pour into unbaked pie crust.
  7. DIP 6 nut halves in filling to coat. Arrange in center of pie to resemble flower. Press 6 scallops into crust edge using back of tablespoon.
  8. PLACE 1 nut half in each indentation. Press lightly. Cover edge of pie with foil to prevent overbrowning.
  9. BAKE 45 minutes. Remove foil. Bake an additional 5 minutes or until pie is almost set in center when shaken gently. Cool to room temperature before serving.

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