PERFECT BUTTER PASTRY
2 1/2 cups King Arthur Mellow Pastry Blend, or All Purpose flour
2 tablespoons buttermilk powder, optional
1 1/2 teaspoons salt
1 Tbs. sugar
2 sticks unsalted butter or vegetable shortening or a combination
6 to 7 Tbs. ice water
- Combine the flour, buttermilk powder, and salt.
- Work in the butter in two batches, leaving some pieces as large as your thumbnail.
- Sprinkle in ice water 1 tablespoon at a time, tossing with a fork and adding water till the dough is completely cohesive.
- Divide it in half, wrap, and chill for 30 minutes before rolling.
- Roll the crust about 1/8″ thick and about 2″ wider than the diameter of your 9″ deep-dish (at least 1 ½” deep) pie pan.
- Place in the pan. Crimp edges
Recipe By : Cooks Illustrated Nov/Dec 1995 p8
1 baked pie shell — 9 inch
6 tablespoons unsalted butter — 1″ pieces
1 cup dark brown sugar — packed
1/2 teaspoon salt
3 each eggs — large
3/4 cup light corn syrup
1 tablespoon vanilla extract
2 cups pecans — 8 ounces
Toast the pecans in a 350 degree oven for about 5 minutes, cool, and chop into small pieces. A pizza pan works well for this, as does a toaster oven.
- 1. Adjust oven rack to center position, and heat oven to 275F. Place pie shell in oven if not already warm.
- 2. Melt butter in a double boiler if you have one, or in a medium heatproof bowl set in skillet of water maintained at just below simmer.
- 3. Remove bowl from skillet; mix in sugar and salt with wooden spoon until butter is absorbed.
- 4. Beat in eggs, then corn syrup and vanilla.
- 5. Return bowl to hot water; stir until mixture is shiny and warm to the touch, about 130F. Remove from heat;
- 6. Stir in pecans.
- 7.Pour mixture into warm shell;
- 8. Bake until center feels set yet soft, like gelatin, when gently pressed, 50 to 60 minutes.
Transfer pie to rack; let cool completely, at least 4 hours.
Serve pie at room temperature or warm, with lightly sweetened whipped cream or vanilla ice cream.
If you want warm up the cooled pie, warm it in a 250F oven for about twenty minutes.