Best 5 Pecan Pie Pastry Recipes

PECAN PIE

Steps:

• Preheat oven to 375 degrees. with rack set in lowest position.
• Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of pie plate. Crimp with fingertips. Transfer dough-lined pie plate to refrigerator.
• Make filling: In a large bowl, whisk eggs, corn syrup, sugars, butter, vanilla, and salt until smooth; mix in pecans. Pour mixture into chilled pie crust; place pie plate on a rimmed baking sheet. Bake until filling jiggles slightly in the center when gently shaken, 50 to 60 minutes.
• Cool pie completely in plate, 5 to 6 hours. Serve with whipped cream, if desired.

EASY PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat together the eggs, corn syrup, sugar, butter and vanilla.
• Arrange pecans in bottom of pie crust and pour mixture over.
• Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Allow to cool before slicing.

SOUTHERN PECAN PIE I

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Beat eggs slightly in medium bowl. Beat in sugar, and then blend in syrup, butter or margarine, vanilla, salt, and pecans. Pour filling into unbaked pie shell.
• Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking 35 to 40 minutes; the pie will be brown and slightly puffed.

PECAN PIE PASTRY

Steps:

• In a small mixing bowl stir together flour, chopped pecans and salt.
• Cut in shortening or lard till the pieces are the size of small peas.
• Sprinkle cold water over part of the mixture; gently toss with a fork.
• Push to side of bowl.
• Repeat till all is moistened.
• Form dough into a ball.
• On a lightly floured surface roll the ball into a 10-inch circle.
• Line a 7-inch pie plate or quiche dish with the pastry.
• Flute edge.
• Cover surface of pastry with clear plastic wrap.
• Spread dried beans atop the plastic wrap to a depth of 1 inch.
• Micro-cook, uncovered, on 70% power for 6 minutes, rotating the dish a half-turn every 2 minutes.
• Carefully lift plastic wrap and beans from pastry.
• Micro-cook, uncovered, on 70% power about 2 minutes or till pastry is dry.

PECAN PIE

Steps:

• On a lightly floured surface, roll out the pastry. Use the pastry to line a 23cm tart tin, keeping any off-cuts in case you need to fill any cracks after blind-baking. Prick the base of the pastry case with a fork and chill for 30 mins, or until firm.
• Heat oven to 190C/170C fan/gas 5. Line the pastry case with baking parchment, fill with baking beans and bake for 15-20 mins until the sides are set. Remove the beans and parchment and return the tin to the oven for 5-10 mins until the pastry is golden and the base is set. Leave to cool.
• Increase oven to 200C/190C fan/gas 6. Use an electric whisk to beat the butter and sugar together until light and fluffy. Keep the beaters going and pour in both of the syrups. Gradually add the eggs, ¼ tsp salt and the vanilla, then whisk until combined. Stir through the pecans, then pour the mixture into the tart case. Bake for 10 mins. Turn heat down to 160C/140C fan/gas 3 and continue baking for 30-35 mins (the pie should be golden brown and the filling should wobble a little in the centre when shaken). Leave to cool in the tin. You'll probably need to run a knife around the tin to lift out the pie. Serve with whipped cream or ice cream.