Classic Pecan Pie
Ingredients
For the dough:
- 1 1/4 cups all-purpose flour plus more for dusting and rolling dough
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 8 tablespoons (1 stick) Land O Lakes® Unsalted Butter very cold and cut into pieces, or cubes
- 4 tablespoons ice water plus more if needed
For the filling:
- 6 tablespoons (3/4 stick) Land O Lakes® Unsalted Butter
- 1 1/4 cups packed light brown sugar
- 3/4 cup light corn syrup
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 large eggs lightly whisked
- 2 cups pecan halves plus extra to arrange on the top if desired
Instructions
For the dough:
- Using a food processor, pulse together the flour, salt and sugar a few times. Add in the cold butter pieces. Pulse again until the mixture resembles coarse meal with some pea-sized butter lumps.
- Pour in the ice water and pulse until the dough is crumbly but holds together when squeezed with your fingers. If you need to, add one more tablespoon of water but 4 tablespoons of cold water should be enough.
- Turn the dough out onto a lightly floured work surface and form the dough into a 3/4-inch-thick disk. Wrap tightly in plastic wrap and refrigerate until firm, at least 1 hour.
- When ready, unwrap the dough and place onto a lightly floured work surface again. Roll the dough to about a 12- to 14-inch round. Wrap the dough around your rolling pin and transfer and carefully unroll the dough over a 9-inch pie plate. Gently press into the bottom of the pie plate and up the sides.
- Trim the overhang to 1 inch; fold overhang under itself. To crimp: Pinch between thumb and forefinger to make a uniform edge around the rim. Alternatively, you can also simply use a fork to make indents around the edge. Do whatever you prefer. Lightly prick the bottom all over with a fork. Refrigerate the pie dough until chilled, for about 1 hour.
For the pie:
- Preheat oven to 350°F with a baking sheet on middle rack.
- Using a small saucepan, melt the Land O Lakes® Unsalted Butter over medium heat. Add the brown sugar, whisking until smooth. Remove from the heat and whisk in the corn syrup,
vanilla, cinnamon and salt. Add in the eggs and whisk lightly until combined. - Place the pecans in your prepped, chilled pie shell and pour your corn syrup mixture evenly over the top. If desired, arrange the extra pecans over the top in a decorative pattern. I highly recommend doing this for the holidays!
- Bake on the hot baking sheet until filling is set, for about 50 minutes to 1 hour. Let cool completely on a cooling rack for a few hours before slicing and serving. Enjoy!
Notes
For this recipe, cold butter is key. I use a food processor to pulse together the flour, salt, sugar and the cold butter pieces, but you can certainly do this by hand using your fingers or a pastry blender.