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12 servings
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Ingredients
All Butter Crust (Makes 2 crusts)
- 2 1/4 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup unsalted butter cut into 1/4-inch cubes and chilled, 2 sticks
- 8-10 tbsps ice water
Bourbon Pecan Filling
- 3 eggs lightly beaten
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup dark corn syrup
- 1/3 cup butter melted
- 1 tbsp bourbon
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups coarsely chopped pecans
Ingredients
All Butter Crust (Makes 2 crusts)
Bourbon Pecan Filling
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Instructions
All Butter Crust (Makes 2)
- Pulse the flour, sugar and salt in a food processor for 5 seconds.
- Add the butter and pulse until the mixture resembles coarse sand, with some small lumps of butter (no larger than pea-sized) remaining. This will probably take 15 to 20 (1-second) pulses.
- Feed one tablespoon of ice water at a time through the feed tube of the food processor, pulsing 4 to 5 times after each addition. Stop adding water when the mixture begins to form large clumps and pulls away from sides of the food processor bowl.
- Dump the mixture onto a work surface and push it together into a big ball using your hands.
- Evenly divide the dough in half. Quickly form the halves into two balls and flatten them into 4-inch disks.
- Place each disk in a plastic baggie or wrap it in plastic wrap, and refrigerate for at least an hour and up to 4 days.
- Remove one of the dough from the refrigerator 10 minutes ahead of time so that it just starts to soften and is easier to roll. The other dough can be refrigerated for up to 4 days.
- Lightly flour your work surface and rolling pin. Roll out the disk of dough from the center moving outward, turning it a quarter turn and repeating until the diameter of the whole crust is about 4 inches larger than the pie pan. To measure if the crust is wide enough put the pie pan gently on top of the crust. Roll out more if needed.
- If the edges of the crust start to split, pinch them together before continuing.
- Carefully transfer the pie crust to the pie pan, flute the edges, and put it back in the fridge while making the filling.
Bourbon Pecan Filling
- Preheat oven to 375 degrees.
- Bake the chopped pecans for about 5 minutes. Set aside and let cool.
- Whisk together eggs, sugar, corn syrups, butter, bourbon, vanilla and salt until well blended.
- Prick the sides and bottom of the pie shell with a fork at 1/2-inch intervals.
- Spread the pecans on the bottom and pour the mixture over them.
- Bake for 35 to 45 minutes, until just set around the edges but still slightly loose in the center. (It will continue to set as it cools.)
- Place on a wire rack to cool slightly. Let it set in the refrigerator for at least 4 hours before serving so the pie can set.
Recipe Notes
Adapted from : Five heart home and The New York Times
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