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Pecan Pie with Flaky Piecrust
Recipes
Pecan Pie with Flaky Piecrust
8 servings
about 5 hours total (Active 25 minutes)

Ingredients

For crust
  • ¼ cup cold unsalted butter
  • 1 ¼ cups all-purpose flour (+ additional for rolling)
  • 2 tablespoons sugar
  • ¼ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 2 tablespoons shortening
  • 1 egg white
  • 1 tablespoon ice water
  • 1 ½ teaspoons white vinegar
  • Plastic wrap
For filling
  • ½ cup unsalted butter
  • 4 large eggs (or 1 cup egg substitute)
  • 1 ¼ cups light corn syrup
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 ½ cups pecan halves
  • Aluminum foil
For topping
  • ⅓ cup brown sugar
  • ¼ cup unsalted butter
  • ¼ cup heavy whipping cream
  • 1 ½ tablespoons light corn syrup
  • ½ teaspoon kosher salt
  • 1 teaspoon vanilla extract

Steps

    1. Make crust. Cut butter into small cubes. Place flour, sugar, baking powder, and salt in food processor bowl; pulse 3–4 times until combined. Add butter and shortening; pulse 5–6 times until crumbly. Whisk egg white, water, and vinegar until blended; add mixture to food processor 1 tablespoon at a time, pulsing until dough begins to form ball and pull away from sides. Form dough into a disc; wrap in plastic wrap and chill at least 1 hour.
    2. Preheat oven to 350°F. Flour work surface and roll dough out to ⅛-inch-thick, 14-inch-round circle. Roll crust carefully onto rolling pin, then unroll into 9-inch pie plate without stretching. Use fingers to flute edge of crust by pushing dough edges between thumb from 1 hand and thumb and index finger of other hand. Press fork tines lightly into center of each flute to create petal edges. Cover loosely to prevent drying out.
    3. Make filling. Place pie plate on baking sheet (to catch any drips). Melt butter and place in medium bowl. Add eggs, corn syrup, sugar, brown sugar, butter, and vanilla; mix until well blended. Chop pecans; stir into sugar mixture. Cover edge of crust with foil to prevent overbrowning. Pour filling carefully into crust. Place baking sheet on middle oven rack and bake 25 minutes. Remove foil and bake 30–35 minutes until filling is puffed, set, and 160°F. Cool on wire rack 30 minutes; cover and chill 2 hours before serving.
    4. Make topping. Combine in small saucepan: brown sugar, butter, cream, corn syrup, and salt. Bring to a boil on medium-high, stirring to dissolve sugar and melt butter. Reduce heat to medium; continue boiling 5 minutes at a steady rate (do not stir). Remove pan from heat; stir in vanilla. Cool slightly; serve warm over pie.

Amount per ⅛ recipe serving: Calories 810, Total Fat 45g, Sat Fat 19g, Trans Fat 1g, Chol 165mg, Sodium 260mg, Total Carb 97g, Fiber 2g, Total Sugar 53g, (Incl. 52g Added Sugars), Protein 8g, Vitamin D 6%, Calc 6%, Iron 10%, Potassium 4%