|
|
Preparation time
20 minutes
Total time:
2 hours 20 minutes
|
Ingredients
-
325 mL (1⅓ cup) flour
-
15 mL (1 tbsp.) sugar
-
2 mL (½ tsp.) salt
-
125 mL (½ cup) cold unsalted butter, cut into small cubes
-
1 egg yolk
-
45-60 mL (3-4 tbsp.) ice water
Filling
-
400 mL (1⅔ cups) pecans
-
3 eggs
-
250 mL (1 cup) corn syrup
-
80 mL (⅓ cup) packed brown sugar
-
60 mL (¼ cup) unsalted butter, melted
-
5 mL (1 tsp.) vanilla extract
-
2 mL (½ tsp.) salt
|
Directions
- In large bowl, mix together flour, sugar and salt.
- Cut in butter with a pastry blender or rub through fingertips, until mixture resembles coarse meal.
- In small bowl, whisk egg yolk with 3 tbsp (45 mL) ice water and stir into flour mixture until dough just comes together. Stir in another 15 mL (1 tbsp.) water if needed.
- Form dough into a ball and flatten into a disk. Wrap in plastic and refrigerate at least 1 hour.
- Roll out dough to fit into a 23-cm (9-in.) pie plate. Trim off excess pastry.
- Press tines of fork along pastry edge for decorative effect. Refrigerate for 15 minutes.
Filling
- Preheat the oven to 180°C (350°F).
- Spread pecans on baking sheet and bake in oven 5 to 7 minutes, or until lightly toasted. Cool completely.
- Increase oven temperature to 190˚C (375˚F). Set rack to lowest position.
- Whisk together eggs, corn syrup, brown sugar, melted butter, vanilla and salt.
- Stir in toasted pecans.
- Pour into pie shell and place on baking sheet.
- Bake pie for 40 to 45 minutes, or until filling is set around edges but centre jiggles slightly.
- Transfer pie to wire rack to cool completely.
|
|