![]() Return the pie crust to the refrigerator while preparing the filling. Press the dough into your pie plate and dock the bottom (prick holes in it gently using a fork) to allow for the steam to escape so air pockets don’t form in the bottom of your pie shell. When ready to use, remove one disc of dough from the fridge and roll it out to fit a 9 inch pie plate. Chill the dough in the fridge preferably for 4+ hours. If you are doubling the recipe, then separate the dough in half and make two flat discs and wrap both in plastic wrap. Pat the dough flat into a disc shape and wrap it in plastic wrap. Stir in one table spoon of cold water at a time until the dough comes together to form a ball. *You can use a tool called a dough blender, which is specifically designed for this purpose, or you can achieve similar results by using a fork and your fingers. We like it best with about 3 tablespoons – enough for a fairly strong flavor, but not overwhelming.In a medium bowl combine the flour, sugar and salt.ĭice the butter into small pieces and cut it into the dry ingredients until the mixture resembles small crumbs. If you don’t care for the taste of bourbon, you can certainly leave it out. It is just so filled with rich nutty flavor, that we were fans from the first bite. Now, I can’t say that I feel like an expert, and I still seem to always have that moment in the process where I’m all “crap, I totally screwed this up”, but that is just history talking because darn it all – I CAN make pie crusts now! Which is a very very good thing because to make a Bourbon Pecan Pie, you first must make a crust – and this pie is too good to be putting in a store-bought crust. And because I haven’t altered her Pate Brisee recipe at all, I will send you over to her site to get it: Pate Brisee by Martha Stewart. Here is a video from her site that shows a crust being rolled out: Martha Stewart rolls out a pie crust – without the use of bluebirds. Grandma probably did this too, but I guess she wasn’t as persistent as Martha in mentioning it, because it never sank in for me. It was the rolling out that always gave me trouble, and she said the trick is to keep the crust moving – she picked it up and swished it around through the flour after every swipe with the rolling pin, so it never had a chance to stick to the surface. Until one day I was watching an episode of The Martha Stewart show, where she was making a pie and suddenly, something clicked. Lightly knead dough until it forms a ball. ![]() ![]() Add flour and 1 cup powdered sugar beat on low until a crumbly dough forms. Roll dough into a 13-inch circle fit into a 9-inch removable-bottom tart pan coated with cooking spray. I’m supposed to be able to handle anything in the kitchen, yet, pies had me flummoxed. For crust: In a medium bowl combine pecan butter, butter, and 1/2 tsp. Combine first 10 ingredients, stirring well with a whisk. I made pies for holidays, but I used store bought crusts or made kinds that used graham cracker crusts which are very easy to make from scratch. My own efforts more closely resembled something like a scene from an 80’s disaster movie with piles of smoking rubble and distressed people wandering in confusion. In my memory, watching grandma roll out a pie crust was like those really old Warner’s Brother’s cartoons, where little bluebirds glide the crust gently into the dish, and it magically drifts into a perfectly formed pie complete with a lovely crimped edge. Despite years of living next door to one of the world’s premier pie bakers – my grandmother – my pie crusts were pathetic affairs. If you were a reader of my old blog, you have certainly heard me lament about my inability to produce a pie crust what was both edible and presentable. Please read my disclosure policy.īourbon Pecan Pie – just the name sounds delicious, doesn’t it? But, first things first.
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