How To make Pecan Pie Pastry
1/2 c Unbleached Flour
2 T Finely Chopped Pecans
1/4 t Salt
3 T Shortening Or Lard
Cold Water Dried Beans In a small mixing bowl stir together flour, chopped pecans and salt. Cut in shortening or lard till the pieces are the size of small peas. Sprinkle cold water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. On a lightly floured surface roll the ball into a 10-inch circle. Line a 7-inch pie plate or quiche dish with the pastry. Flute edge. Cover surface of pastry with clear plastic wrap. Spread dried beans atop the plastic wrap to a depth of 1 inch. Micro-cook, uncovered, on 70% power for 6 minutes, rotating the dish a half-turn every 2 minutes. Carefully lift plastic wrap and beans from pastry. Micro-cook, uncovered, on 70% power about 2 minutes or till pastry is dry.
How To make Pecan Pie Pastry's Videos
Keto Pecan Pie Cookies! Crumbl copycat recipe! #ketodessert #pecanpie #ketobaking
Okay peeps, I know that shorts don't allow links. Please just go to my website at alldayidreamaboutfood.com. It's on the homepage but you can also type pecan pie in the search box to find it.
These cookies are fabulous so don't miss them!
Also be sure to check out my full Keto Pecan Pie Recipe here:
Professional Baker Teaches You How To Make PIE DOUGH!
Here's an easy simple way to make pie dough!
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Easy No Fail Pecan Nut Pie Crust Recipe
How to make a no fail, pecan nut, no roll pie crust recipe that's easy, homemade, and delicious. It's the best buttery crust for any pie or no bake dessert.
RECIPE:
The Best Pecan Pie Recipe/ No Corn syrup! (with a flaky PHYLLO Crust!)
Get the recipe here:
Ingredients
For the crust:
1/2 pound (#4) phyllo pastry at room temperature (10-11 sheets)
4 ounces (114g) unsalted butter, melted
1/4 cup granulated sugar
ground cinnamon
For the Filling:
4 oz (114g) unsalted butter, melted
1 cup light or dark brown sugar
1.2 cup maple syrup
1/4 cup honey
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
3 eggs at room temperature
2 tablespoons heavy cream
2 tablespoons all-purpose flour
250g pecan halves
Instructions
Preheat the oven to 350 °F, 180 °C.
Make the Filling:
In a mixing bowl combine the sugar, flour, cinammon, and mix together. Add the remaining filling ingredients and whisk together. Coarsley chop 100g (about a cup) of the pecans and add to the filling. Set aside and prepare the crust.
Assemble the Pie:
Grease the bottom and sides of a 9-inch tart pan. Place it into a half-sheet baking pan.
Layer the phyllo sheets into the pan. Drizzle butter over each layer. Sprinkle a tablespoon of sugar over every 3rd layer and dust cinnamon on top.
Mix the pecan filling one more time and pour it into the center of the phyllo layers. Arrange the pecan halves on top of the filling.
Gather the phyllo that is hanging outside of the pan and tuck it into the side of the pan to create a border. Brush the border with butter.
Bake the pie on the center rack for 45-55 minutes. The filling will be mostly set and will jiggle slightly in the center.
Allow the pie to cool completely, carefully transfer it to a serving platter and serve.
Serve with ice cream or with vanilla whipped cream and Greek coffee. Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Pecan Pie - Martha Stewart
Not just for the holidays, in this classic pie recipe, a sweet and sticky filling awaits underneath a golden layer of pecans. A dollop of whipped cream or a scoop of ice cream is an ideal topping.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
How to Make Classic Pecan Pie
Pastry Chef David Guas demonstrates his tips, techniques, and a killer recipe for this classic southern pecan pie. Get the full recipe, plus four delicious variations here: