Southern Pecan Pie
Shortening Pie Crust
2 cups flour
2 Tbsp Sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 tsp. salt
2/3 cup shortening
1/4 cup cold water
OR
Butter Pie Crust
1 1/4 cups flour
2 Tbsp Sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 tsp. salt
1/8 tsp. baking powder
1 stick (1/2 cup) cold butter
2 to 3 Tbsp Cold water
Mix well all dry ingredients in a mixing bowl. Using a pastry blender,
with an up and down chopping motion, thoroughly cut in shortening until
particles are the size of peas. Sprinkle in water, tossing with fork after
each addition. Mix lightly until all flour is moistened and dough almost
cleans side of bowl. One to two additional teaspoons of water can be added
if needed. Gather dough together with hands, press firmly into a ball and
handle like a snowball. Shape dough into flattened round on a lightly
floured board.
With a floured rolling pin, roll the dough from center to outside in all
directions. Lift the rolling pin at edge of dough to prevent outer edge
from becoming too thin. Keep the dough in a circular shape by pushing the
edge in gently with slightly cupped hands. If edge begins to crack or
break, pinch it together immediately. Lift the dough occasionally to make
sure it is not sticking. If it does stick, carefully lift it and rub a
little extra flour on the board. The dough should be about 1/8 inch thick
and approximately 2 inches larger all around than the inverted pie pan.
Fold the pastry in quarters, place in pan and then unfold. Ease the dough
gently into the pan and towards center by pressing with fingertips. This
helps prevent stretching which causes shrinkage of pastry. Make the edge
of the pastry even by rolling and folding edge under and fluting. Fluting
is done by pinching pastry into "V" shaped points all around the edge.
Variations may include substituting lard for half of the butter or
shortening for a tender, flaky, more rustic-tasting crust. For a richer
dough, substitute a well-beaten egg or egg yolk for part of the liquid in
the recipe.
For the filling:
1 cup Dark corn syrup (I prefer KARO)
1 cup Sugar
4 Lrg. eggs
1 1/2 tsp. All-purpose flour
1/4 tsp. Salt
1 tsp. Vanilla Extract
1/2 stick (1/4 cup) Butter, melted
3 Tbsp Bourbon whiskey
2 cups Pecan halves
Preheat oven to 350° F. In a large bowl, beat the eggs with a mixer until
foamy, then add the sugar, syrup, flour, salt and vanilla and beat until
well blended. Stir in butter and mix well. Pour a small amount of filling
in just to cover the bottom of the crust. Arrange pecans in crust, pour in
enough filling to cover them. Arrange more pecans in crust and cover with
filling. Top the pie with pecans.
Bake for 50 to 60 minutes or until crust is done all the way through.
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Old Magic 1
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