Nothing completes a holiday feast like the warm, comforting hug of homemade pie for dessert. Railtown Catering’s traditional Pecan Pie is a favourite that family and friends always find room for, even after helpings of one of Railtown Catering’s famous take-home holiday dinners.
The following recipe has been tested and perfected by Railtown Catering’s classically trained chefs to be easy to make at home and make you feel a pâtissier in your own kitchen. —Vita Daily
Yield: 1×10” pie
Pie Dough:
- 250 g Flour
- 1 g Salt
- 1 g Sugar
- 75 g Butter (frozen)
- 75 g Shortening(frozen)
- 80 g Ice Water
Pecan Filling:
- 6 Eggs
- 300 g Brown Sugar
- 370 g Corn Syrup
- 75 g Butter, Melted
- 5 g Salt
- 150 g Toasted Pecans Pieces
Method:
1. Make Pie Dough: Combine all ingredients except water in the bowl of a food processor and pulse until the butter is broken down into pea sized pieces. Add the water and pulse just until the mixture has the texture of damp oatmeal. Remove the dough from the food processor and push it together to form a round. Wrap in plastic wrap and refrigerate for at least 2 hours (overnight is best) to relax the dough.
2. Generously flour a work surface and roll out the dough into a round a few inches larger than the pie plate you are using. Pick up the dough and transfer it to the pie plate. Gently manipulate the dough into the plate; making sure to get the dough into the bottom edge of the plate without stretching the dough too much. Trim the edge of the pie dough to within 1” of the edge of the plate. Fold the dough under and allow it to rest on the edge of the plate. Flatten the edge and with your fingers and crimp to create a scalloped edge; or alternatively use a fork and press it into dough all the way around. Place the shell into the freezer to relax for 1 to 2 hours.
3. Combine the eggs, brown sugar, corn syrup, melted butter and salt in a large bowl and whisk until smooth.
4. Blind bake the pie shell for 30 minutes with pie weights. Remove the pie weights from the shell and set aside. Pour the toasted pecan pieces into the bottom of the pie shell and make sure to evenly distribute them over the bottom. Pour the egg and sugar mixture over the pecans and fill the shell. Bake in a 325 F oven for about 45 minutes or until the filling is set. The filling will still have a slight wobble like set jello. Remove from the oven and let it cool completely. Allow pie to set overnight for best results.
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