Pecan Pie
Chef Dean Fearing, The Mansion on Turtle Creek,
Dallas, TX
Adapted by StarChefs
Yield: 12 servings
- Pastry
dough, see recipe
- 8-inch
pie shell
Filling
- 1
cup light brown sugar
- ½
cup granulated sugar
- ¼
teaspoon salt
- 1
Tablespoon all purpose flour
- ½
cup unsalted butter, melted
- 2
large eggs
- 2
Tablespoons whole milk
- 1
teaspoon vanilla
- 1
cup pecans
Preheat oven to 350°F. For the filling, combine the first four
ingredients and stir in melted butter. Combine eggs, milk and
vanilla in separate bowl and then mix all ingredients together.
Place the pecans in pie shell. Bake for 40-45 minutes until set.
Pastry
Dough
Yield: 12 servings
- 3
cups flour
- 1
teaspoon salt
- 2
Tablespoons sugar
- 18
Tablespoons butter, cut into small pieces
- 6
Tablespoons ice water
Sift
flour, salt and sugar into a bowl. Rub butter into flour mixture
with your fingers until it resembles coarse crumbs. Sprinkle in
ice water. Work dough on a floured surface until it just holds
together. Form into a ball, wrap in plastic, and refrigerate for
30 minutes.
