Makes two 9” pie shells

Makes 2-9” crusts
2½ c all-purpose flour
1 t sugar
1 t salt
1/2 lb (2 sticks) unsalted butter, frozen, cut into small pieces
1/4 c solid vegetable shortening, frozen, cut into small pieces
1/3 c plus 3 T ice water


4 c pecans, coarsely chopped and toasted 6-10 minutes
6 large eggs
2 c sugar
2 c light corn syrup
10 T unsalted butter, melted
2 t vanilla
1 t salt


Combine flour, sugar & salt in a food processor & blend.  Add butter & shortening to dry ingredients & pulse carefully until fat is the size of small peas. Drizzle water over the top & pulse carefully until dough begins to clump into small balls. Shape into two balls with your fingers. Do not mix into one ball with machine!  Wrap in plastic & refrigerate at least 30 minutes or until needed. Smooth a sheet of aluminum foil, shiny side down over the crust edges to prevent over browning and fill pastry with dry beans or metal pie weights. Preheat oven to 400°F and bake for 20 minutes. Remove foil and weights, prick pastry with a fork and continue to bake 5-10 minutes until golden brown. Glaze pie shell with an egg yolk whisked with a pinch of salt, brushed on and baked for 1-2 minutes.

Whisk together eggs, sugar, corn syrup, butter, vanilla and salt. Stir in toasted nuts. Preheat oven to 375°F. Warm the crust in the oven until it is hot to the touch, pour in filling and bake for 35-45 minutes until center seems set but quivery like jello. Let cool at least 1 ½ hours until firm and serve.

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