Pecan Pie

Pecan pie has got to be one of the easiest pies to make and so delicious.  I don’t know why we don’t make it more often than just at Thanksgiving. 

Crust

•  1 ¼ c flour
• 1 ½ t sugar
• ¼ t salt
• ½ c butter, cold and cubed
• ¼ c ice water     

In a large bowl, whisk the flour, sugar, and salt.  With a pastry blender or fork, add the butter until pea size pieces form.  Slowly add ice water and mix with a wooden spoon. It should become thick, damp and crumbly. Depended in the weather, if it’s too dry, add 1 tablespoon of water at a time until it starts to form into a crumbly dough. Pour it out onto a lightly floured board and work into a smooth ball.  Flatten into a disk, wrap in plastic wrap and chill for at least 30 minutes. Remove from the refrigerator to let it rest at room temperature for about 15 minutes. Roll out dough into your 9″ or 10″ circle and place in a pie dish, crimping the edges. Put into the refrigerator while to make the filling.

Filling

• 1 c corn syrup
• ¾ c brown sugar, packed  
• 2 large eggs  
• 2 T butter, melted  
• 2 t vanilla extract  
• 3 c pecans

Preheat the oven to 350F.

In a large mixing bowl, mix well the corn syrup, sugar, eggs, butter, and vanilla. Stir in the pecans and pour into the pie shell.  Bake for an hour. It’s done with the crust is golden brown, the edges are barely bubbling.  Cool completely and  then refrigerate until ready to serve.