Flaky Pie Dough
- 1 pinch salt
- 1/3 cup water (ice cold)
- 1 1/2 cups (plus enough to flour your rolling surface) flour
- 10 tablespoons butter (from the freezer)
- 1 pie shell (fully baked and cooled) See recipe below
- 3/4 cup granulated sugar
- 1/2 cup maple syrup
- 1/2 light corn syrup
- a pinch salt
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 3 eggs (lightly beaten)
- 2 cups pecan (halves)
One of my favorite parts of the holiday season is all the special “holiday foods” that I typically don’t make during the year. Sure, you can have Turkey whenever you’d like but it doesn’t quite feel the same as when you’re huddled around the table with your family. You can make gingerbread cookies but you probably aren’t going to build it into a house unless it’s that time of year. And I typically don’t make pecan pie until November hits. Now I love this dish because it’s my Thanksgiving and Christmas staple and I tend to make it a few times every season. I love how if you have the time, you can make it from scratch, but if you’re short on time you can grab pre-made pie dough from the store and whip up this filling to still make something homemade-ish and delicious!
This recipe was one that always reminds me of my parent’s home. When I was younger, we had a family friend who always made pecan pie for our big Christmas dinner and when we grew apart, I took the torch and carried the tradition on. This year I only made this pie twice, but hey, you never know, the year isn’t over yet!
Flaky Pie Dough
- In a small bowl, add the salt to the water and stir to dissolve. Keep in freezer until ready to use.
- Put the flour in a mixing bowl. Cut the butter into 1-inch pieces and scatter the pieces over the flour. Pulse briefly until the mixture forms large crumbs and some of the butter is still in pieces the size of peas. Add the water-and-salt mixture and pulse for several seconds until the dough begins to come together into a ball but is not completely smooth. You should still be able to see some butter chunks.
- On a lightly floured surface, form the dough into a ball and shape into a disk
- On a lightly floured surface, roll the dough into a circle about 1/8-inch thick. Place in pie dish. Trim the dough so it only goes to the edge of the pan then crimp the dough to the edge of the pan with your fingers. If you have enough extra dough, I like to make a personal pie by using metal measuring cups as the pie tin. Chill the shell until firm to the touch, 30-45 minutes.
- Preheat the oven to 375°F.
- Bake the shell until the surface looks light brown, about 25 minutes. Let the shell cool completely before filling.
- Have the pie shell ready for filling.
- In a saucepan, combine the sugar, maple syrup, corn syrup, and salt. Place over medium heat, bring to a rolling boil, and boil for 1 minute. Take the pan off of the heat, add the butter, and whisk as it melts. Let the mixture cool to room temperature. While the mixture is cooling, preheat the oven to 350° F.
- Add the vanilla and the eggs to the cooled mixture and stir to mix well. Add pecans then pour filling into the pie crust.
- Bake the pie until the filling is just set, 40 to 60 minutes. If the top is browning too quickly, cover with a piece of aluminum foil. I typically start covering the pie after about 15 minutes to avoid burning.