Here we go! It's time! Grab your frozen butter, rolling pin (wine bottle will do) and pie tin. We're getting our pie on. Rich pies, sweet pies, savory and silky pies. We've got pie classes, our pie hotline in full swing and online classes for you to rewind the crimping tutorial as often as you need to.
This recipe is one of our favorites. We don't do corn syrup, and this filling will create a richer, more satisfying flavor that'll highlight the pecans (and chocolate, which is totally optional. Kind of).
If you'd rather join us in your pie making adventures, we're on our third annual
day-before-Thanksgiving-Pie-Classes. Bring a 9" pan to class for a full-sized pie ready for the big day and assortment of 4" minis (we've got you covered for those tins)! You'll leave with more than enough for 10 people. Feeding more than 10 or want to save some pies in your freezer? Come to the
afternoon session as well!
Our favorite, super-flaky pie crust
This recipe will yield you two crusts; either a top and a bottom or two bottom crusts.
Place in a food processor (or large bowl if making by hand):
3 cups all purpose flour
3 Tbsps sugar
2 tsps salt
Cut into small cubes and keep in the fridge or freeze until ready:
8 ounces or two stick of cold butter
Set aside:
1/3 cup ice water, plus 2-4 more Tbsps, if needed
1. If using a food processor, pulse your dry ingredients for a few seconds. If you're doing this by hand, simply mix them to disperse the salt and sugar well.
2. Add your butter and pulse until you no longer hear the large chunks bouncing around. This should take between 10-12 quick pulses. If doing this by hand, use your fingers to rub the cold butter into the flour or a pastry cutter to cut the butter pieces into the flour.
3. Once the butter has formed pebble-sized pieces (about the size of a fingernail), add the water. Pour into the food processor as you pulse, just until the dough starts to come together in clumps, adding a few Tbsps at a time if needed. If doing this by hand, pour the water in and using your hands as large scoops, gather and incorporate the water to create a shaggy dough. You may need to use extra water, as your hands will absorb some of the water.
4. Gather the dough into a flat disc and wrap tightly in plastic wrap or parchment paper. You can also flatten into a large plastic freezer bag. Chill for about 45 minutes.
5. On a well-floured surface, begin to roll out your dough. You'll want the dough to be at least 2" larger than your tin, and 3" or more if you are using a deep-dish tin.
6. Using your rolling pin, lift the dough and place it gently into your tin. Freeze this for 30 minutes for best results.
7. To bake the crust blind (without filling), line the entire shell with parchment paper or foil (it must reach a bit higher than the tin to make it easier to take the weights out later). Fill to the top with pie weights, dried beans or rice. Bake at 375 until golden brown. This stage will take 25-30 minutes for a larger pie or 12-15 for smaller, 4" pies.
8. To bake with a filling, place your cooled fruit in the shell. Follow the instructions on your recipe and bake until the crust is golden and your filling is set.
Pecan Pie Filling
This filling is for a deep dish pie. You can cut this recipe in half for a shorter tin or dish. If you've got extra pie dough, make a few small pies with any leftover filling.
In a large bowl, whisk together:
8 ounces melted butter
4 eggs
Set aside:
2 Tbsps milk
2 Tbsps flour
2 cups brown sugar
1/2 cup sugar
3 1/4 cups pecans
1. Whisk everything but the pecans into your butter bowl.
2. Stir in the nuts. Pour into pre-baked pie tin and bake at 350 for about 40 minutes, or until just set in the middle.
3. Cool for 1 hour before serving.
Chocolate Variation: Add 1/2 cup bittersweet chocolate chips to the bottom of the pie pan before pouring in the pecan mixture.
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