CLASSIC PECAN PIE
Servings: 8
1 recipe Basic Single-Crust Pie Dough (recipe follows), fitted into a 9-inch (22-cm) pie plate and chilled 6 tbsp (90 mL) unsalted butter, cut into 1-inch (2.5-cm) pieces
1 cup packed (250 mL) dark brown sugar
1/2 tsp (2.5 mL) salt
3 large eggs
3/4 cup (180 mL) light corn syrup 1 tbsp (15 mL) vanilla extract 2 cups (500 mL) pecans, toasted and chopped fine
1. Adjust oven rack to middle position and heat oven to 375 F (190 C). Line chilled pie shell with double layer of foil and fill with pie weights.
2. Bake until pie dough looks dry and is light in colour, 25 to 30 minutes. Transfer pie plate to wire rack and remove weights and foil.
3. Adjust oven rack to lowermiddle position and reduce oven temperature to 275 F (135 C). Crust must still be warm when filling is added.
4. Melt butter in heatproof bowl set in skillet of water maintained at just below simmer. Remove bowl from skillet and stir in sugar and salt until butter is absorbed.
5. Whisk in eggs, then corn syrup and vanilla until smooth. Return bowl to hot water and stir until mixture is shiny, hot to touch, and registers 130 F (55 C). Off heat, stir in pecans.
6. Pour pecan mixture into warm pie crust. Bake pie until filling looks set but yields when gently pressed with back of spoon, 50 minutes to 1 hour.
7. Let pie cool on wire rack until filling has firmed up, about 2 hours; serve slightly warm or at room temperature.
BASIC SINGLE-CRUST PIE DOUGH
We wanted pie dough that we could count on for reliably flaky, flavourful crust, which came down to determining the right fat, the right proportion of fat to flour, and the right method for combining them. A proportion of 3 parts butter to 2 parts shortening proved optimal for both flavour and texture, and a high-fat ratio of 2 parts flour to 1 part fat produced a workable, tender dough.
Makes: enough for one 9-inch (22-cm) pie
Total time: 30 minutes (plus 1 hour for chilling)
1 1/4 cups (310 mL) all-purpose flour
1 tbsp (15 mL) sugar
1/2 tsp (2.5 mL) salt
3 tbsp (45 mL) vegetable shortening, cut into 1/2-inch (1.25cm) pieces and chilled
5 tbsp (75 mL) unsalted butter, cut into 1/4-inch (6-mm) pieces and chilled
4-6 tbsp (60-90 mL) ice water
1. Process flour, sugar and salt in food processor until combined. Scatter shortening over top and process until mixture resembles coarse cornmeal, about 10 seconds. Scatter butter pieces over top and pulse until mixture resembles coarse crumbs, about 10 pulses. Transfer mixture to medium bowl.
2. Sprinkle 4 tbsp (60 mL) ice water over mixture. Stir and press dough together, using stiff rubber spatula, until dough sticks together.
3. If dough does not come together, stir in remaining water, one tbsp at a time, until it does.
4. Turn dough onto sheet of plastic wrap and flatten into 4-inch (10-cm) disk.
5. Wrap dough tightly in plastic wrap and refrigerate for 1 hour. Before rolling dough out, let sit on counter about 10 minutes.