Sinbad Sweets: Recipes Sinbad's Pecan Pie Recipe Pecan Pie is one of the all-time great desserts. And making from scratch can be done in a snap. This recipe makes 8 generous servings.
For the Crust
1 cup flour (all purpose)
1/4 teaspoon salt
1/3 cup plus 1 tablespoon vegetable shortening (such as Crisco)
Ice water, as needed
For the Filling
5 Tablespoons butter (unsalted)
1 cup brown sugar (packed)
3/4 cup light corn syrup
1/4 teaspoon salt
2 cups pecan halves or broken pecans, toasted
2 teaspoons bourbon
2 teaspoons vanilla extract
3 eggs
In a large glass bowl combine the flour and salt, mix well. Next you are going to add the shortening. The best way to do this is using a technique called "cutting". If you don't have a specialized tool known as a "pastry blender" you can simply use two table knives. Place the shortening in the bowl with the flour and salt and pull the knives in opposite directions until the particles are the size of peas. Add ice water a tablespoon at a time and gently mix with a fork until all the flour is moistened.
Form the dough into a ball and gently form it into a disk. Wrap with plastic wrap and let rest in refrigerator until chilled but still pliable, about one hour.
Heat your oven to 375.
You want your pie crust to be a 1/8" thick 11" round circle. Here's how you do it:
Lightly flour your work surface and rolling pin and roll it out. Use your upside down 9" pie plate as a guide. Remember, you are going to want to roll it out so that it is 2" larger than the inverted pie plate. Carefully, fold the dough into fourths and gently place it in pie plate. Unfold and firmly but gently press into the bottom and sides. Trim edges but be sure to leave about an inch of overhang so you can fold and tuck dough under so that is even with the plate. If you're feeling ambitious, you can press the tines of around edge for a decorative touch.
In a large bowl, mix all the filling ingredients, except the pecans until well blended. Now add the pecans and gently mix to combine
Pour into the pie plate. You will want to make 3" wide strips of aluminum foil to place around the edge of the dough. This will help it from over-browning. Bake for 35 minutes, remove foil and finish baking for another 15 minutes or until center is barely loose.
Place on cooling rack. When cool, let chill in refrigerator for at least two hours before serving.
