Photo: Ariana Lindquist
This pie dough makes a flaky crust suitable for all types of fruit and nut pies. When making pie dough, you should be able to see chunks of fat – whether lard, shortening, or butter – in the completed dough. In the oven, they will expand and release the steam that makes pie dough so flaky.
Makes 1 pie
1 1/3 cups all-purpose flour
1/3 cup cornstarch
1 tablespoon sugar
1/2 teaspoon salt
1/4 cup cold butter, cut into small pieces
1/4 cup plus 1 tablespoon cold lard or vegetable shortening, cut into small pieces
1/4 cup ice cold water
For the dough, sift together the flour, cornstarch, sugar, and salt into a large bowl. Sprinkle in the pieces of cold butter and lard or shortening. Using your fingers, squeeze and rub the butter and lard or shortening into the flour mixture until the pieces are the size of small peas. Sprinkle in the water and gently mix. When the dough barely comes together, form two discs, one slightly larger than the other, and wrap with plastic. Refrigerate for 1 to 2 hours or overnight.
On a floured counter top, roll larger disc of chilled dough out into a circle about 12 inches in diameter. Place dough into a 9-inch glass pie pan and gently push into the bottom of the dish, letting the outside of the circle drape over the edges. Cut off excess dough and using a pinching motion, create a crimped edge.
Preheat oven to 450 degrees F and bake bottom pie crust “blind” for 8 to 10 minutes.
3/4 cup brown sugar
1/2 cup dark corn syrup
2 Tablespoons molasses
6 Tablespoons unsalted butter, melted
2 teaspoons vanilla extract
3/4 teaspoons salt
2 1/2 cup pecan halves
Whisk together eggs, brown sugar, dark corn syrup, molasses, melted butter, vanilla extract, salt and pecan halves.
Remove the “blind” baked pie crust from the oven and turn temperature down to 325 degrees F. Pour pecan filling into crust, bake for 45 minutes or until center has set. Cool completely before cutting.