Tracey's Pecan Pie
(9 inch - serves 6-8 people) or JoshPie Crust Recipe
2-1/2 cups all-purpose flour
1/4 teas. salt (I always use non-iodized sea salt, finely ground)
1 tbsp. white vinegar
1/2 lb. (2 sticks) cold butter. (I personally prefer unsalted when baking, but salted will work just fine)
1/4 cup cold water
Sift into bowl flour and salt. In a glass measuring cup measure out 1/2 cup water. Add egg and vinegar and mix well.
Cut butter into 1/2 inch slices and add to flour mixture until mixture resembles a mealy texture. Add liquid
all at once and mix quickly with a fork.
Combine by hand into a soft ball. Divide dough in half. Place each half on plastic wrap. Flatten down into
a 3/4" thick disc. Refrigerate for about 1 to 2 hours.
Roll out onto a lightly floured surface, large enough to completely cover 9 inch baking dish. Place in pie pan and flute edges and prick sides and bottom. Place dish with crust into freezer for about 1/2 hour: this helps create a very flaky and light crust. Ingredients for pecan filler
3 eggs beaten slightly
1 cup Karo Corn Syrup
1 cup sugar
3 tbsp. Melted Butter (or Margarine)
1-1/2 tsp. Vanilla extract (keep this one real if possible)blend well, but do not over mix - then add:
2 Cups pecans. Pour into prepared pie dish.
Preheat oven to 350 degrees fahrenheit.
Bake until crust is golden brown and center of pie is firm. Approx. 50 - 55 minutes.
Serve cooled (at least to room temp) enjoy with whipped cream, vanilla or chocolate ice cream.
Refrigerate any leftovers.