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Pecan Pie

  • 2 1/2 cups all purpose flour

  • 1 tablespoon sugar

  • 3/4 teaspoon salt

  • 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes

  • 6 tablespoons (about) ice water

Butter Pie Crust

Sift flour, sugar, and salt into a bowl. Add butter; piece by piece and mix by hand until coarse meal forms. Gradually blend in enough ice water to form moist clumps. Gather dough into ball; divide in half. Form dough into 2 balls; flatten into disks. Wrap each in plastic; chill 2 hours or overnight.

Put in pans, poke holes in the dough with fork and bake at 375 for 30 minutes. If you have dry beans you can fill the pie to help it not rise to much.

  • 1/2 cup  unsalted butter

  • 1/4 cup flour

  • 2  cups light brown sugar

  • 1/2 teaspoon salt

  • 6 tablespoons milk

  • 3 large eggs

  • 2 teaspoons vinegar

  • 2 teaspoons vanilla extract

  • 1 1/2 cups pecans,  whole

Pie Filling

Preheat the oven to 375°F. 

Melt the butter and set it aside to cool.

In a large bowl, mix together the flour, sugar, and salt.

Add the milk and eggs and beat well.

Stir in the vinegar, vanilla, then the butter and nuts.

Pour the mixture into the crust and bake for 47 to 50 minutes. When done, the top will be puffed up and set, and the center should just barely wobble when you jiggle the pan.

Remove from the oven (the pie will finish setting up as it sits) and cool completely before slicing.

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