Why is it, we get these crazy ideas in our head that baking a pie completely from scratch is going to be difficult and time consuming? For some reason I always though baking a pecan pie would be an extremely difficult and complicated process. It turns out nothing could be further from the truth! Baking a pecan pie, even making the pie crust yourself, is not only one of the easiest pies to make but it’s also one of the tastiest pies you can make as well. There’s a reason pecan pie is so extremely popular…because it’s freaking DELICIOUS!!!
Just take a look at that gorgeous slice of pie topped with freshly whipped cream. Is that beautiful or what? Crunchy nuts coated with a sweet glaze in a tender flakey pie crust. Pie doesn’t really get much better than this! Wanna learn how to make one? Keep reading…
Jump to RecipeStart by making the crust. In a large bowl combine flour and salt. Add cubes of cold butter and the shortening.
Timesaving Tip: If you have one, place all the crust ingredients and 5 tablespoons ice water in your food processor and pulse them together. Add additional ice water, a tablespoon at a time as you pulse the ingredients, until everything comes together into a firm dough.
Cut shortening and butter into the flour using a pastry cutter until the mixture resembles small peas.
Add beaten egg, vinegar and 5 tablespoons water. Slowly add additional water, a tablespoon at a time, as you stir together the ingredients, until the mixture comes together into a firm dough.
Use your hands to gather the dough together and form it into a ball.
Cut the ball of dough into two equal sized pieces. You will only need half of the dough for this pecan pie.
Timesaving Tip: Wrap the other half of the dough tightly in plastic wrap and store it in the freezer for up to 2 months. Thaw wrapped frozen dough overnight in the refrigerator before using it.
Lightly flour your work surface.
Using a rolling pin, roll dough out into a 14 inch round.
Place the pie crust in a pie pan.
TIP: Wrapping the dough lightly around your rolling pin makes it easy to get the dough from your work surface and into the pie pan without tearing it.
Crimp the edges rolling any excess dough under to form a decorative edge.
Bake the crust for 10 minutes until lightly baked.
Good to know: Par-baking the crust prevents the bottom from getting soggy from the filling.
Now that we have the pie crust ready to go it’s time to make the tasty pecan filling.
Beat the eggs in a large mixing bowl.
Add the sugar, corn syrup and vanilla.
Stir to combine.
Add the chopped pecans to the bowl and stir until the nuts are completely coated with the corn syrup mixture.
Spoon the pecan filling into the par-baked pie crust.
Bake the pie for 30-40 minutes or until the filling is set in the center and barely jiggles. Allow pie to cool completely before serving. Serve at room temperature with a dollop of freshly whipped cream.
This pie is so stinking good! My husband loves pecan pie and now that I know how quick and easy it is to make, it will be on the table for Christmas, Thanksgiving, and don’t say anything, but it may make a surprise appearance for his birthday later this month. How awesome would it be to have your favorite pie on your birthday? Pretty darn awesome I would say!!!
Pecan Pie
Equipment
- 1 9 inch pie pan
Ingredients
For the pie crust:
- 3 cups flour
- 1 tsp salt
- ¾ cup shortening
- ¾ cup cold butter, cut into small pieces
- 1 large egg, beaten
- 1 tbsp white vinegar
- 5-6 tbsp ice water
For the pecan filling:
- 3 large eggs, beaten
- ½ cup sugar
- 1 cup light corn syrup
- 1 tsp vanilla
- 1½ cups pecans, roughly chopped
Instructions
Make the pie crust:
- Preheat oven to 350°F.
- In a large mixing bowl stir together the flour and salt.
- Add butter cubes and shortening to the bowl.
- Using a pastry cutter, work the ingredients together until you have a crumbly mixture.
- Add the beaten egg, vinegar and 5 tablespoons ice water.
- Stir together, adding more water, a tablespoon at a time, until a soft dough forms.
- Use your hands to form dough into a ball.
- Don't overwork the dough.
- Flour work surface and roll out dough to a 14 inch circle.
- Place pie crust in a pie pan.
- Crimp edges rolling excess dough under to form a decorative edge.
- Bake crust for 10 minutes until lightly browned.
Make pecan filling:
- Beat eggs in a large mixing bowl.
- Add sugar, corn syrup and vanilla. Stir to combine.
- Add chopped pecans to the bowl and stir until the nuts are completely coated with the corn syrup mixture.
- Spoon pecan filling into pre-baked pie crust.
- Bake pie for 30-40 minutes or until the filling is set in the center and barely jiggles.
Did You Make This?
Be sure to snap a pic and tag it #naturewayblog I love, love, love hearing from my readers! Please, don’t forget to leave a comment and a review below, and tag me on INSTAGRAM, FACEBOOK, or TWITTER!
May I ask a small favor? If you enjoyed this blogpost would you be so kind and like the page? Just click the “like” button down at the very bottom, at the end of the post. It lets me know what you are enjoying the most. It also helps me focus my attention on creating content that will be most meaningful and beneficial to you, my readers. And don’t forget to SUBSCRIBE so you never miss out on all the latest that’s happening here at Nature Way. Thank you and God bless!
Our hope comes from God. May He fill you with joy and peace because of your trust in Him. May your hope grow stronger by the power of the Holy Spirit.
Romans 15:13
Remember…Jesus ❤️’s you!