Perfect Pecan Pie So Tasty

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Perfect Pecan Pie

"Of all pies, pecan is one of the trickiest to make. The problem is in the crust. A fats-crammed dough is tender, flaky and flavorful, however possibly to tear during rolling and to develop tiny holes in the course of baking. Naturally, the lava-like pecan-pie filling seeps into those openings, baking rock-tough onto the pie plate. A lean crust, then again, is robust, however difficult and dry. The crust I've evolved offers the pleasant of both styles: The following recipe is rich and tender, but baker-friendly. Bonus: This silky-clean filling tastes a touch much less treacly candy, a plus for maximum pecan pie fans."

Ingredients :

1 1/8 cups pecans
1 cup dark brown sugar
3/four cup mild corn syrup
3 huge eggs
2 egg yolks
2 teaspoons vanilla extract
1/four teaspoon salt
4 tablespoons melted butter
1 tablespoon cornstarch
1/three cup water
Easy Pie Dough
1 1/eight cups bleached all-reason flour
1 tablespoon sugar
1/2 teaspoon salt
four tablespoons bloodless cream cheese, cut into half-inch chunks
4 tablespoons frozen butter
2 tablespoons frozen vegetable shortening
three tablespoons ice cold water

Instructions :

Prep :	Cook : 8M	Ready in :

To make crust: Mix flour, sugar and salt in a medium bowl. Rub cream cheese into flour combination with fingertips to combo very well. Using a box grater, grate frozen butter and shortening into flour aggregate. Working quickly, rub fats into flour till it has the feel of coarse sand and small pebbles. Stir in ice-bloodless water with a fork until dough clumps form; press to form a cohesive ball. Wrap dough in plastic wrap, urgent it into a thick disk. Refrigerate till bloodless and corporation, at the least 1 hour. (Can be refrigerated up to two days or frozen for a month.)
Roll dough on a lightly floured floor right into a 14-inch circle, turning frequently and dusting with flour to hold it from sticking. Fold dough in half; speedy elevate it into 9-inch Pyrex (now not deep-dish) pie plate and spread. Fit dough into plate so it is not stretched in any manner. Trim with scissors to half-inch beyond pan lip. Roll overhanging dough below with fingertips so it is flush with pan lip, then flute. Refrigerate as a minimum 30 minutes or up to 4 hours. (Do no longer prick shell with a fork.)
Adjust oven rack to lowest function and heat oven to four hundred levels. Line pie shell with a sheet of heavy-obligation foil. Crumple three large pieces of foil into balls and location in shell to act as light weights. Bake (lightly pressing on foil if dough begins to balloon) till fluting turns golden brown, 18 to 20 mins. Remove all foil; bake until bottom begins to show golden brown, approximately 5 mins longer. Remove shell from oven.
To make filling: Adjust oven rack to center position and decrease temperature to three hundred degrees. In a separate pie plate, toast pecans in oven till aromatic, approximately 10 mins.
Reduce temperature to 250. Meanwhile, warmth brown sugar and corn syrup in a medium heat-proof bowl over a pan of slightly simmering water until sugar is sort of dissolved. In any other medium bowl, whisk eggs, yolks, vanilla and salt. Slowly whisk warm sugar combination into eggs. Return bowl to pan of simmering water. Whisk in butter. In a small pan over low warmness, stir collectively cornstarch and water till pasty thick; whisk into sugar-egg mixture. Heat in bowl over simmering water, stirring frequently. Set pie shell on middle oven rack. Sprinkle in pecans, then pour filling into shell. Bake till pie puffs slightly and just sets, 35 to 45 mins. Cool to room temperature and serve.

Notes :

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Reynolds® Aluminum foil may be used to preserve meals wet, cook dinner it flippantly, and make clean-up less complicated.

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