Food Processor - In a food processor add the flour, salt, chilled cubed butter. Pulse for 30 seconds until it resembles coarse bread crumb consistency. Pastry blender - You can also do this in a bowl using a pastry blender or fork, (I prefer my fingertips) to cut the butter (and vegetable shortening) into the flour. It should look like a crumbly flour-butter mixture.
Add the chilled iced water a little at a time and combine for 30 seconds more. Pro tip - the mixture will still be crumbly but when squished with your fingers it will shape into a dough. So, don't over mix or pulse too much.
Pour the mixture onto a work surface. Bring all the crumbs together and shape it into a ball. Then flatten into a disc. Wrap in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll. Pro tip - If you flatten it into a larger disc it will chill faster and you will have to wait for much less time.
Dust the work surface with flour and roll carefully. Use your 9-inch pie pan or 9-inch tart pan.Pro tip - If you find the crust is breaking around the edges too much, it means that it is too hard to roll. Leave it to rest on the counter for just 7 to 10 minutes. Then, roll again, press the broken edges together with your fingertips.
Transfer the dough to the pie pan or tart pan. Gently fit it to the pan especially in the bottom edges with light hands. Cut the excess from the edges leaving ½ inch for crimping. Then, crimp the edges. Pro tip - for the perfect crimp, fold the excess dough under so you have a nice rounded edge. Crimp the edge by forming a V shape with your thumb and index finger.
Chill the crust in the fridge for 15 minutes up to 48 hours. Dock the pastry with a ting of a fork to prevent it from puffing during baking. Pro tip - if leaving for a long time make sure to wrap in plastic so it does not dry out.
Line crust with parchment paper and fill with pie weights and baking beans then bake for 15 minutes. Then, set it aside.Pro tip - the best way to line the tart with parchment is to crumple the parchment first then open it again.
Preheat the oven at 400°F/200°C/ Gas Mark 5
Line the pie with parchment paper, then fill the center with pie weights or baking beans. Bake for 15 minutes – then remove the pie weights and parchment paper. Pro tip - while you can add the pie filling to an unbaked pie shell, prebaking the crust gives a wonderfully flaky, not soggy pie crust.
Reduce the oven temperature to 350°F / 177°C / Gas Mark 4
Pecan pie filling
In a mixing bowl or pyrex cup, beat the eggs with salt, spice, sugar, and lemon juice. Next, add the corn syrup, molasses, and melted butter. Stir to combine. Finally, add the chopped pecan nuts.Pro tip - use a whisk to make sure everything is well combined and the sugar has almost dissolved.
Pour the pecan mixture into the pre-baked pie shell. Arrange the 12 saved pecan halves on top.
Bake for 20 minutes on the middle rack. Then, tent with aluminum foil, and bake for another 25 to 30 minutes until almost set. Pro tip - tenting with a foil will prevent the pecans from getting too dark while baking.
Cool to room temperature or for at least 30 minutes before you slice. I find letting it cool overnight makes for prettier slices. Pro tip - When baked, the pie has a slight rise but as it cools it will settle again.
Use cold butter and ice water so you have a flaky pastry.
Chill the pastry dough before rolling and chill the pie shell before baking.
Pre-baking the pie shell for some time will ensure a crisp, not soggy crust.
Pecan pie filling
Use unsulphured molasses, not blackstrap molasses which may be quite bitter and dominate the filling.
Use fresh pecans that are not kept for too long as they tend to get rancid over time.
Use a whisk to ensure the syrup mixture is well combined.
Bake on the middle rack of the oven.
Bake for 20 minutes then cover with aluminum foil so the pecan nuts on the top of the filling don't become too dark.
You must bake until the filling is just set, not liquid. The crust will be a light golden color and crisp.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you