Pecan Pie

For the crust:

3 cups pastry flour

½ cup all purpose flour

¼ tablespoon salt

¼ cup cold water

 

For the filling:

½ cup butter

2 cups sugar

½ teaspoon salt

2 cups maple syrup

2 cups corn syrup

6 eggs

6 egg yolks

½ tablespoon vanilla

1 ½ cups chopped pecans

 

 

Combine the flour and shortening, and rub together with your hands until walnut-sized nuggets are formed. Dissolve the salt in water and add to the flour mixture. Mix only until the ingredients are combined, being careful not to over mix. Form the dough into a ball, wrap with plastic, and refrigerate for 2 hours.

 

Remove dough from plastic wrap and roll into a 12-inch circle. Fold in half so that the dough is easier to transfer, then place it into a 10-inch pie tin. With a knife, cut off excess dough around the edges. Place the pie tin in the refrigerator for 20 minutes.

 

Over low heat, melt the butter with the sugar and salt until dissolved. Add the maple and corn syrup to the butter mixture. Increase heat and bring to a boil. Remove from heat. In a mixing bowl, use an electric mixer to beat the whole eggs, yolks, and vanilla. Into the eggs, whisk 1 cup of the butter mixture at a time, until the temperature of the eggs becomes the same as that of the liquid. Continually whip the mixture to make sure the eggs do not curdle. Allow the filling to cool.

 

Preheat the oven to 350 degrees.

 

Remove the pie tin from the refrigerator and sprinkle the pecans evenly over the bottom of the pie shell. Pour the cooled filling into the pie shell. Bake for one hour. Before removing the pie from the oven, shake to make sure it is firm. The filling should move only slightly when the pie is shaken. Cut and serve.