For this pecan pie, using fresh nuts makes a difference.
Yield: serves 8
- 1 1⁄4 cups flour
- 1⁄2 tsp. kosher salt
- 1⁄3 cup vegetable shortening, chilled
- 1 cup chopped pecans
- 1 cup light corn syrup
- 2⁄3 cup sugar
- 1⁄3 cup unsalted butter, melted
- 3 eggs, beaten
- Heat oven to 350°. In a bowl, stir together flour and salt. Add shortening; rub shortening into flour to form pea-size lumps. Add 1⁄4 cup cold water; mix. Gather dough into a ball; transfer to a floured surface; flatten into a disk. Using a rolling pin, roll out dough into a 12″ circle; transfer to a 9″ pie dish. Trim edges and crimp dough; set aside.
- In a bowl, stir together pecans, corn syrup, sugar, butter, and eggs. Pour mixture into pie shell; bake until deep golden brown, about 1 hour. Let cool.