Grandma’s Pecan Pie! – Grandma’s pecan pie is a Thanksgiving tradition in our house – like a must have Thanksgiving dish. We also sometimes we make it for Christmas or just because we are craving it too. My whole family loves it including my 3 year old food critic who is very hard to please at the dinner table :)- always a bonus. I have to admit though that when I was 3 I wasn’t really a fan. But, I love this pie so much, now. It’s kind of funny that as a little girl, I never really appreciated it. I can remember everyone around me talking about how wonderful it was, and I just never liked it. However, as an adult, I leer at people from across the table and wonder what their problem is if they don’t love this pie from the first bite. LOL. This is my daughter Vanessa’s favorite pie and her only request for Thanksgiving. Enjoy!
Grandma’s Pie Crust
Ingredients
1 cup and 2 Tablespoons A.P. Flour
1/2 teaspoon salt
7 Tablespoons lard (Crisco)
3 Tablespoons cold water
Instructions
*Please also note that I have included a recipe and instructions for a Whole Wheat “Poured Crust” at the bottom of this recipe after the video.
1. In a small bowl, mix the flour and the salt. Stir.
2. Add in the lard (Crisco) and mash it into the flour with either a fork or a pastry blender. Continue mashing until the consistency looks like cornmeal mixed with small chunks of lard (about baby pea size) coated in flour.
3. Add the water and stir. The dough should come together into one lump, kind of like a ball. If you have time, wrap your dough in plastic wrap and chill your dough for one hour. This helps with the flakiness. If you don’t have time, that’s OK, it’s ready to roll.
5. Form your dough into a disc shape about 1 1/2 inches thick. Roll your dough in a “+ X” pattern. This means that you start by rolling upwards from the center, then down from the center, then to the right from the center, then to the left from the center. That is the “+” part of the pattern. Next, do the x pattern starting from the center with each direction change. Using the “+, X” pattern helps your pie crust stay in a circle shape. Also, when you are rolling, be sure to stop just before you reach the edges of the crust. If you run over the edges, you will end up with thin edges on your pie shell, so, go just to the edge each time and stop.
6. Carefully move your crust to the pie pan. The easiest way to do this is to roll the crust about halfway onto your rolling pin and then unroll it into your pie pan starting from the middle.
Pie Filling
Ingredients for Pecan Pie Filling
1 c dark corn syrup
1 c light brown sugar
1/3 c melted butter
1 c pecans, broken into fours
3 eggs
dash vanilla
dash salt
Instructions for Pecan Pie Filling
1. pre-heat oven to 350°F
2. measure all ingredients
3. in a large bowl, beat eggs
4. add in all the other ingredients
5. stir well to combine
6. pour into a pie shell
7. bake at 350°F for 45-50 minutes
8. allow to cool before serving
yield – one 8″ pie
Check out this “how-to” video! Yummy!
*Whole Wheat Poured Crust
Ingredients for a Whole Wheat Poured Crust
1 c whole wheat flour
1 tsp splenda
1/4 c canola oil
1/4 c milk
Instructions
1. mix flour, salt, and splenda together in a bowl
2. add the oil and stir until well combined
3. add the milk and stir until combined (the crust should come together into a ball)
4. place crust into an 8″ pie pan and use the palm of your hand to spread across the bottom
5. work the crust up the sides of the pan (try to keep it all even)
6. once you have it all spread, dock it (poke some holes in it with a fork)
7. add your filling
*there is a “how to” video of the pie crust on my Quiche Lorraine recipe
**This is not Grandma’s crust!!!
Hi :), my name's Alicia!
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