Pecan Pie Pastry
Indulge in the decadent charm of this homemade Pecan Pie Pastry—a perfect blend of buttery, flaky crust and a rich, gooey pecan filling. Crafted from scratch, the tender pastry dough comes together effortlessly with cold, cubed butter and a splash of ice water, providing the ideal base for the luscious filling. The heart of this pie is a sweet symphony of brown sugar, light corn syrup, and vanilla, perfectly balanced by the crunch of toasted pecans. Baked to golden perfection, this showstopper dessert is ideal for holiday gatherings or a cozy treat any time of year. Serve it slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for an irresistibly classic finish. With its rustic charm and unparalleled flavor, this pecan pie is bound to become a family favorite! Keywords: pecan pie, homemade pastry, holiday dessert, buttery crust, pecan filling, classic pie recipe.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 0.5 teaspoons Salt
- 115 grams Unsalted butter (cold, cubed)
- 60 milliliters Ice water
- 200 grams Brown sugar (packed)
- 120 milliliters Light corn syrup
- 60 grams Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 3 pieces Large eggs
- 200 grams Pecans (halved or chopped)
Instructions
Prepare the pastry crust. In a large mixing bowl, combine the flour and salt.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, mix until the butter is incorporated and resembles coarse crumbs.
Gradually add the ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Avoid overworking.
Flatten the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Preheat the oven to 175°C (350°F). Roll out the chilled pastry dough on a lightly floured surface to fit a 9-inch pie pan.
Press the dough into the pie pan and trim any excess, leaving about 1/2 inch of overhang. Crimp the edges as desired.
In a medium-sized bowl, whisk together the brown sugar, corn syrup, melted butter, and vanilla extract until well combined.
Add the eggs one at a time, mixing thoroughly after each addition.
Stir in the pecans, ensuring they are evenly distributed throughout the filling mixture.
Pour the pecan filling into the prepared crust, smoothing it out evenly.
Bake the pie in the preheated oven for 45-50 minutes, or until the filling is set and the crust is golden brown. If the edges of the crust brown too quickly, cover with foil or a pie crust shield.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing and serving.
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 160 mg | 7% | |
| Total Carbohydrate | 60.1 g | 22% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 37.3 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 190 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
