Pecan Pie

by Carrie on November 2, 2010

in Desserts,Pies

Pecan pie is my favorite part of Thanksgiving. Without pecan pie it’s not Thanksgiving. Unfortunately I’m about the only family member who feels that way so for the last couple years I’ve been the one making the pecan pie.

This is a recipe from my aunt Ann Winegarden and she has it credited to a woman named Elizabeth Hartman.

Pecan Pie

  • 4 eggs
  • 1 tsp. lemon juice
  • 1/3 cup melted butter
  • 1 tsp. vanilla
  • 1 cup dark corn syrup (light works fine too)
  • 1/2 tsp. salt
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 1/2 cups pecans
  1. Mix together and beat one minute. I use the wisk beater on the Kitchenaid and it turns a nice light caramel color and froths up.
  2. Pour into an unbaked pie crust. (Use your favorite crust or if you don’t have a favorite try my pie crust.)
  3. Bake at 325 degrees for 60 minutes. Check at 40 minutes and cover with foil is the crust is getting too brown.


Pie Crust

by Carrie on November 2, 2010

in Desserts,Pies,Tips and Tricks

There are about a zillion different pie crust recipes out there but this is the one that consistently works to best for me. I’m not really sure who came up with the phrase “easy as pie” because before I found this pie crust recipe I constantly struggled with pie. Once you find the pie crust recipe that works for you, stick with it – any pie crust will work for any pie.

Adapted from The Pioneer Woman Cooks.

Pie Crust

  • 3 cups flour
  • 1 tsp. salt
  • 1 1/2 cups vegetable shortening
  • 1 egg
  • 5 T cold water
  • 1 T white vinegar
  1. Combine flour and salt.
  2. Add shortening. You can use a pastry cutter, a couple forks, or a food processor.
  3. Beat the egg with a fork and add it to the dough.
  4. Add water and vinegar and mix until combined.

This recipe makes enough for two pie crusts so either make two pies or halve the dough after it’s mixed up and pop half in the freezer for later. Take it out and thaw it in the fridge for a day or so before you plan to use it.

How to Roll Out a Pie Crust

  1. Put down some waxed paper and then flour the waxed paper.
  2. Shape the dough into a round.
  3. Flour the top of the round.
  4. Roll it out.
  5. Hold your pie pan over the dough to see if it’s big enough.
  6. Once it’s big enough, flour the top again.
  7. Place your rolling pin at one edge and lift up the waxed paper to roll the dough around the rolling pin.
  8. Unroll the dough over your pie pan.