2 cups all-purpose flour
½ teaspoon kosher salt
1½ (heaping) tablespoons granulated sugar
2 tablespoons vegetable shortening
½ cup unsalted butter, cold or frozen, cut into ¼-inch squares
4 tablespoons ice water
1 stick butter, at room temperature
½ cup light corn syrup
½ cup dark corn syrup
3 large eggs, beaten
2 tablespoons organic honey
1 cup granulated sugar
1 teaspoon lemon juice
1½ teaspoon pure vanilla extract
1 cup pecans, chopped
“You need super, super cold butter for your pie crust. Some people use all shortening, but I like a buttery, flaky crust. Since our crust is more buttery, it is more delicate—so be careful with it.”
- Combine flour, salt, and sugar in food processor. Pulse to combine. Add shortening and butter and pulse six times, or until mixture resembles coarse meal. (If necessary, add up to ¼ cup water, 1 tablespoon at a time.) To ensure a flaky crust, do not over-process.
- Transfer half the dough to a piece of plastic wrap. Shape into a ¾-inch-thick disk and wrap tightly in plastic. Refrigerate for at least 1 hour, and up to 2 days. Repeat with other dough half.
- On a lightly floured surface, roll rested dough out to about 11 to 12 inches in diameter and place in 9-inch pie pan. Use a paring knife to trim dough to 1-inch overhang and fold under pan edges to form a rim. Crimp edges with fingertips and transfer to refrigerator to chill for at least 2 hours, and up to 24 hours.
- Preheat oven to 425 degrees. In a medium saucepan over low heat, heat butter until golden brown. Set aside.
- In large bowl, whisk together corn syrups. Add eggs, honey, sugar, lemon juice, vanilla and salt (in that order). Incorporate butter and mix well.
- Scatter pecans evenly over bottom of chilled crust, then pour in mixture. Bake for 10 minutes, then lower temperature to 325 degrees and bake for another 40 more minutes, until crust is golden and filling is set. Remove from oven and cool completely, 5 to 6 hours. Serve with whipped cream.
- from Chef Elizabeth Chambers of Bird Bakery, San Antonio, Texas