from Robert Del Grande
Yield: 2 nine-inch pies
About 4 cups all-purpose flour
2 teaspoons sugar
1 teaspoon salt
1 pound cold butter, cut into small cubes
1/2 cup chilled water
Pecan Pie Filling
8 whole eggs
4 egg yolks
2 1/2 Tablespoons vanilla
2 cups brown sugar
1/2 teaspoon salt
4 Tablespoons melted butter
3 cups light corn syrup
3 cups pecan pieces
For the pie dough, in a mixing bowl (or on a work surface), combine
the flour, sugar, salt and butter. With your fingers, cut the butter
into the flour until the mixture resembles a coarse meal.
Add the water to the flour mixture and work until a rough dough is
formed. Do not over work the dough: bits of butter should still be
visible. Turn the dough onto a floured work surface. Flatten and fold
the dough several times to create layers in the dough. Divide the
dough into 2 halves. Roll each half into a circle with a diameter
well in excess of that of the pie plate and approximately 1/4-inch
thick. Fit the dough circles into the pie plates and form an edge.
Chill very well.
For the Pecan Pie Filling, in a mixing bowl, combine the eggs and
egg yolks and whisk until smooth. Add the vanilla, brown sugar, salt
and melted butter and whisk until well blended. Slowly blend in the
corn syrup and mix well.
Pre heat an oven to 375°F.
Divide the pecan pieces between the two chilled pie shells. Divide
the filling between the two pies. Place the pies on baking sheets
and bake at 375°F for 15 minutes. Lower the heat to 300°F
and bake until the pies have set and the center puff up a little,
approximately 45 to 60 minutes.