Pecan Pie

INGREDIENTS

Pie Dough (enough for 4 pies)

  • 1 lb, 8 oz pastry flour

  • 0.5 oz salt

  • 1 lb butter, cold, cubed

  • 8 oz water, cold

Pecan Pie Filling (enough for 10 pies)

  • 5.325 lbs granulated sugar

  • 4.5 lbs dark corn syrup

  • 3 lbs butter, melted

  • 4.5 lb eggs

  • 6 oz vanilla extract

  • 5 lb pecans (8 oz per pie)

Directions

  1. Cube the cold butter into 1/2" pieces.  Keep cold.

  2. Prepare the cold water by adding water to ice, drain, weigh.

  3. Sift the flour and the salt.

  4. Cut the butter into the flour.

  5. **MEALY= pie sized pieces of fat

  6. **FLAKY= walnut sized pieces of fat

  7. Add the cold water all at once.  Mix until just combined.

  8. Divide the dough into 11 oz pucks, wrap, chill.

  9. Roll the dough on a floured bench, brush off flour, line tin.

  10. Finish as directed.

Pecan Pie Filling

  1. Combine the butter, dark corn syrup and sugar in pot. Stir

  2. Bring to a boil while stirring.  Boil 1 minute.

  3. Cool to room temperature.

  4. Add the eggs and vanilla to combine.

  5. Store under refrigeration until needed.  Or use immediately.

  6. Scale the pecan pieces into the par-baked pie shell.

  7. Pour the filling over the nuts, make sure to cover the nuts.

    **SCALING WEIGHT:  Pecans 8 oz,  Filling 1 lb,  12 oz

BAKING:  325'F deck for approx 40 min.  Check for doneness when the center of the pie begins to domes, firm to the touch, and is golden brown.

A favorite of

Jessica Sigmundsson