Happy pie season!
I guess pie season isn’t really a thing because you can definitely eat pie year-round but this is definitely when I find myself partaking in more of the good stuff! I will be the first to admit that I am not always a fan of making pie. They are deceptively tricky. It’s not just getting the crust right but also the filing. There’s lots of pressure to make sure that when you put it all together you get a winning combination.
I made my pie crust this time around but I will be the first to say it right here and right now, there is no shame in buying your pie crust already made. Like, you are not going to lose some award for not making your pie crust from scratch. I mean, unless you are entering a pie baking contest in which case you might actually lose.
I am no stranger to the Pillsbury refrigerated pie crust, I typically buy one or two boxes each holiday season so I am always ready to go. This time around I wanted to make my own crust because 1. I had the time (who doesn’t these days?!?!) and, 2. I wanted to make a pie the way I envisioned my grandmother making them back in the day.
This recipe was one of her recipes that I found in her recipe box. I am sure it was something she served at Hollymead since pecan pie is often associated with the south and I am sure the patrons in Central Virginia would have enjoyed a slice or two. It was one I kept coming back to and taking out but I would never get around to making it. I am not sure why it took me this long because it’s actually really easy from an assembly perspective. Bonus it made my house smell amazing while it was baking.
Pecan pies have been all over my feed lately, must be in the air, and I wont claim that this one is the best one out there but it was pretty damn tasty and it might just become a new family favorite.
White House Pecan Pie
Notes
Pie crust recipe courtesy of The Cook’s Illustrated cookbook. While Vodka is used in the crust it does not impart any flavor and it will bake out during the baking process.
A note on corn syrup – the recipe actually called for dark corn syrup which I think you’ll see in a lot of pecan pie recipes. Unfortunately, I couldn’t find the dark corn syrup at my local store but when I did my research I found that it doesn’t make much of a difference. The dark corn syrup certainly helps give pecan pie a darker color but as you can see, mine was also fairly brown. The light corn syrup may have more vanilla notes but at the end of the day they both should result in a tasty pecan pie so don’t worry if you can’t find one or the other.
Ingredients
- Pie Filling
- 1/2 Cup Butter, softened
- 1 Cup Sugar
- 1 Cup Corn Syrup (light or dark will work)
- 1/2 Tsp. Salt
- 1 1/2 Tsp. Vanilla
- 3 Eggs
- 2 Cups Pecans, coarsely chopped
- Pie Crust
- 1 1/4 Cup AP Flour
- 1 Tbsp. Sugar
- 1/2 Tsp. Salt
- 6 Tbsp. Butter (chilled)
- 4 Tbsp. Vegetable Shortening (chilled)
- 2 Tbsp. Vodka (chilled)
- 2 Tbsp. Ice Water
Instructions
- Pie Crust
- Best made a day in advance.
- Process 3/4 cup flour, sugar, and salt together in food processor until combined.
- Scatter butter and shortening over top and continue to process until incorporated and mixture begins to form uneven clumps with no remaining floury bits.
- Scrape down bowl and redistribute evenly around processor blade.
- Sprinkle remaining flour over dough and pulse until mixture has broken into pieces.
- Transfer mixture to a bowl and sprinkle vodka and ice water over mixture.
- Stir and press dough together using a stiff spatula or spoon.
- Turn dough onto sheet of plastic wrap and form into a disc. Dough may be sticky.
- Wrap and refrigerate before using.
- Pie Filling
- Preheat oven to 375.
- Combine butter, sugar, corn syrup, salt and vanilla in a bowl and mix until thoroughly blended.
- Add eggs and beat until just incorporated.
- Fold in pecans.
- Pour into partially baked pie shell.
- Place in the oven on the rack just below center.
- Bake 40-50 minutes or until the edges are set and the crust is golden brown.
- If pie starts to brown too soon you can tent a piece of foil over top.
- Allow pie to cool completely on a wire rack before serving.
- Top with unsweetened whipped cream, if desired.
- Prepping Pie Crust
- Remove pie crust from fridge and allow it to sit for 10 minutes before handling.
- Flour the counter or board that you are going to roll out the dough on.
- Roll out the dough, rotating after each roll to form a circle large enough to fit over your pie pan.
- Cut off excess dough but leave enough to crimp edges.
- Place foil or parchment paper in pie pan and top with pie weights, dried beans, or dry rice.
- Bake in the oven for 10 minutes or until the dough becomes pale in color.
