Pie Crust (Short Crust Pastry):

1 1/4 cups (175 grams) all-purpose flour

1/2 teaspoon salt
1 talespoon (14 grams) granulate! "hite sugar
1/2 cup (11# grams) unsalte! utter$ chille!$ an! cut into 1 inch (2%5 cm) pieces
1/& to 1/4 cup (#' - (' ml) ice "ater
Pecan )illing:
1 cup (21' grams) !ar* ro"n sugar
2/# cup (1(' ml) +yle,s -ol!en Syrup (or !ar* corn syrup)
1 talespoon rum or ouron
4 talespoons (5( grams) unsalte! utter
# large eggs
1/4 cup ((' ml) cream
1/4 teaspoon salt
1 1/2 - 2 cups (15' - 2'' grams) pecans$ toaste! an! coarsely choppe!
.aple /hippe! Cream: (optional)
1 cup (24' ml) hea0y "hipping cream
1 1/2 talespoons pure maple syrup
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Pour 1/& cup (#' ml) "ater in a slo"$ stea!y stream$ through the fee! tue until the
!ough 2ust hol!s together "hen pinche!% 8f necessary$ a!! more "ater% 7o not process
more than #' secon!s%
9urn the !ough onto your "or* surface an! gather into a all% )latten into a !is*$ co0er
"ith plastic "rap$ an! refrigerate for #' minutes to one hour efore using% 9his "ill chill
the utter an! rela4 the gluten in the flour%
6fter the !ough has chille! sufficiently$ place on a lightly floure! surface$ an! roll into a
1# inch (## cm) circle% (9o pre0ent the pastry from stic*ing to the counter an! to ensure
uniform thic*ness$ *eep lifting up an! turning the pastry a :uarter turn as you roll (al"ays
roll from the center of the pastry out"ar!s)%) )ol! the !ough in half an! gently transfer to
a ; inch (2# cm) pie pan% <rush off any e4cess flour an! tuc* the o0erhanging pastry
un!er itself% =se a for* to ma*e a !ecorati0e or!er or else crimp the e!ges using your
fingers% 1efrigerate the pastry$ co0ere! "ith plastic "rap$ for aout #' minutes efore
pouring in the filling%
Preheat o0en to #5' !egrees ) (1&' !egrees C)% Place the o0en rac* in the ottom thir!
of the o0en%
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.a*e the Pecan )illing: 8n a large saucepan$ heat the ro"n sugar$ +yle,s -ol!en Syrup$
rum$ an! utter until oiling$ stirring constantly% 1emo0e from heat an! let cool until
lu*e"arm% .ean"hile$ in a separate o"l$ "his* the eggs% /hen the oile! syrup has
coole!$ eat in the eggs$ salt$ an! cream%
1emo0e the chille! pastry crust from the refrigerator an! e0enly !istriute the choppe!
pecans o0er the ottom of the crust% 9hen pour the filling e0enly o0er the nuts% <a*e for
aout 45 to 5' minutes$ or until the filling is 2ust set (a toothpic* inserte! into the center
of the pie "ill come out clean% (8f you fin! the e!ges of the pie crust are o0er ro"ning
!uring a*ing$ co0er "ith foil%) 1emo0e from o0en an! place on a "ire rac* to cool%
Ser0e "arm or at room temperature "ith "hipping cream%
.a*es one ; inch (2# cm) pie%
?ote: 9o toast pecans - Place pecans on a a*ing sheet an! a*e for aout & minutes in
a #5' !egree ) (1&' !egree C) o0en until lightly ro"ne! an! fragrant% +et cool an! then
chop coarsely%
.a*e the .aple /hippe! Cream: Place the hea0y "hipping cream an! maple syrup in
o"l of your electric mi4er% /ith the "his* attachment$ "hip the cream until soft pea*s
form%
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