Full recipe coming shortly
Ingredients
Method
Make Pie Crust
- Mix dry ingredients, flour, sugar and salt together in a large clean bowl.
- Add your cubed cold butter and you a pastry cutter to cut the butter in until a small crumb is formed. Alternatively you can place all dry ingredients and butter into a food processor and pulse initial. corse crumb is formed.
- Carefully add water, 4 tablespoons, then one tablespoon at a time until he dough comes together. You do not want it to be soggy to try your very best not to add more than 8 tablespoons.
- Finally on a clean surface pour out dough and divide into to. Form the two pieces into disks and wrap in plastic wrap.
- Place in fridge for an hour until ready to use.
- When ready to use remove a single pie dough from fridge and roll out on a lightly floured surface and place in a clean pie bowl.
- Crimp edges into the edges into the bowl and trim any excess edges.
- If this is prepared ahead of time I like to keep in the fridge until ready to use.
- The second pie crust can be used right away for a second pie or will keep in the fridge for 2 days. Alternatively, you can freeze for up to a month and thaw before use.
Make Filling
- Preheat your oven to 350 degrees.
- In a bowl mix together all the ingredients of the filling except the pecans. Mix until well combined.
- In a prepared pie plate, add your pecans in the pie dish.
- Fill your pie dish with pecans with your liquid filling. The pecans
- Place your pie in the oven and bake for 50-55 minutes until set.
- Let cool completely before cutting into it for last least 3 hours but ideally for 5.
