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INGREDIENTS:
- Pie Pastry
- 1 cup all-purpose flour
- 2/3 cup cake flour
- 1 tablespoon powdered sugar
- 1/2 teaspoon salt
- 4 tablespoons cold butter, cut in small pieces
- 5 tablespoons shortening, cut in small pieces
- 1/4 cup ice-cold water
- 1 egg white, lightly beaten, optional
- .
- Pecan Pie Filling
- 3 large eggs, beaten
- 1 cup light corn syrup
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup light brown sugar, firmly packed
- 2 tablespoons melted butter
- 1 1/4 cups pecan halves
PREPARATION:
In food processor, combine flours, sugar, and salt. Pulse a few times to combine. Sprinkle pieces of butter over the flour mixture, stir in lightly, then pulse about 6 times. Sprinkle shortening pieces over the mixture, stir in lightly, then pulse about 6 to 7 more times. Sprinkle with half of the water. Pulse 5 times. Sprinkle with remaining water; pulse about 6 times, until dough begins to clump. Empty the large crumbs into a bowl. Pack and knead just 2 or 3 times. Wrap in plastic wrap and chill for about 1 hour. Roll out on a floured surface to fit the pie pan. Fold over and fit into the pan, cutting off excess. Form a decorative edge around the plate. Before adding the filling, brush with a little of the beaten egg white, if desired.
Filling:
In a mixing bowl, combine the beaten eggs, corn syrup, salt, vanilla, brown sugar, and melted butter; stir to blend well. Stir in pecans; pour into unbaked pie shell. Bake at 400° F. for 15 minutes; reduce heat to 350° and bake 25 to 30 minutes longer. Cover crust edge with foil if browning too much. Outer edge of filling should be slightly puffed and set, and middle will not be very jiggly. Let the pie cool completely on a rack. Serve with whipped cream or whipped topping or a scoop of vanilla ice cream.
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