Pecan Pie

Check out this great pecan pie recipe, based on Ree Drummond’s pecan pie.

Ingredients:

• Dough (makes two crusts)

  • 1 package of Bob’s Red Mill Gluten Free Pie Crust Mix (or 3 ½ cups of gluten free 1:1 baking flour plus a teaspoon of salt)

  • 12 tablespoons of cold butter

  • 4 tablespoons of cold vegetable shortening (Crisco is best)

  • 6 tablespoons of ice water, plus more if needed

• Filling:

  • 1 cup of granulated sugar

  • 3 tablespoons of brown sugar

  • ½ teaspoon of salt

  • 1 cup of corn syrup

  • 1/3 cup of butter, melted

  • 1 teaspoon of vanilla

  • 3 eggs, beaten

  • 1 to 1 ½ cups of halved pecans

Steps:

• In a large bowl, combine pie crust mix (or flour and salt), butter, and vegetable shortening using a pastry cutter until it resembles sand

  • If you have a food processor, combine in food processor and plus 10 times for 1 second each, then move to a large bowl

• Add 6 tablespoons of ice water, until it just comes together, plus more if needed (should only need 1-2 tablespoons more)

• Divide into two, roll each into a ball, cover in plastic wrap, press down so that it turns into a disc, and put in fridge for at least 1 hour

• Preheat the oven to 350℉

• In a large bowl, mix granulated sugar, brown sugar, salt, syrup, butter, vanilla, and eggs

• On a lightly floured surface, roll out one of the dough disks to about 0.12 (3 mm) thick and transfer to a greased pie pan

• Pour pecans into bottom of unbaked pie crust and make it somewhat even (it does not have to be perfect)

• Pour syrup mixture on top (the pecans will rise)

• Cover with aluminum foil and bake for 30 minutes

• Remove the foil and bake for an additional 20 minutes; when it is done it will be a bit jiggly, but not overly jiggly

• If the pie is not done, cover with aluminum foil and bake until done (baking times vary widely for this)

• Enjoy!