I am the baker of the family, so every year I get the request for a Pecan Pie. Now I have baked many pies in my life and I just recently found out the secret to my pecan pie. I started doubling the filling and just like that, I am everyone’s favorite person to invite over for Thanksgiving. I received SO MANY compliments. I also make my own pie shells which makes this pie even more amazing!
So this pie consist of two recipes. One for the pie filling and the other for the pie crust. The secret with the pie crust is using REALLY cold butter and cold water. I am very old school (it makes things taste better) and use two steak knives to cut the butter into the flour. A few years ago I taught my youngest this method. I have tried using a food processor and it’s just NOT the same. This method may take a little longer but makes the perfect pie crust.
Baking in the kitchen with my grandmother is a special memory of mine growing up as a child. My daughter will not have memories of her grandmother but with me. I hope these are some good memories she can look back on growing up. I wish I had a photo like this of me and my grandmother.
Double Filling Pecan Pie
2 cups Karo Syrup Light
2 cups of sugar
4 tablespoons of butter, melted
1 tablespoon vanilla extract
1 1/2 cups (6oz.) of pecans
1 9 inch deep dish pie crust
2 1/2 cups of all-purpose flour
2 tablespoons granulated sugar
1 teaspoon of salt
2 sticks of FROZEN butter (cubed)
14 tablespoons ice water
- Mix flour, sugar and salt together in a large bowl.
- Place frozen cubed butter in with flour mixture and then cut butter into flour using two sharp knives until their is no large cubes left and just crumbles.
- Sprinkle ice water and mix in with fingers, mixing and kneading until mix forms a dough that comes together into a ball.
- Divide dough into two pieces, one larger piece and about 1/4 of the dough for smaller piece.
- Wrap in plastic wrap and place in the fridge for 30 minutes while creating filling.
- Remove pastry when ready and allow it to set for 5-10 minutes.
- Lightly flour your hands, the surface area and your rolling pin.
- Roll out the larger pastry piece into a circle that will cover your baking dish and slightly overlap the edges.
- As you roll, continue to add flour, flipping the dough so it doesn’t stick to the surface area and continue rolling.
- Transfer the dough to the pie dish by folding it in half and unfolding it in the dish.
- Press down dough into pie dish and trim any excess off edges.
- Poke a few holes with a fork in the bottom of crust to vent while baking.
- Set 1/4 pie crust aside and you can use it to create cut outs for the top of pie.
- Preheat oven to 350 degrees
- Mix all pie filling ingredients together except pecans. After mixed well add pecans in and pour filling directly into the pie crust.
- Bake on center oven rack for 60-70 minutes.
- Cool for 2 hours before serving.
Brush egg whites on the pie crust sides to prevent from burning while baking.