Pecan Pie Pastry Food

PECAN PIE

Steps:

• On a lightly floured surface, roll out the pastry. Use the pastry to line a 23cm tart tin, keeping any off-cuts in case you need to fill any cracks after blind-baking. Prick the base of the pastry case with a fork and chill for 30 mins, or until firm.
• Heat oven to 190C/170C fan/gas 5. Line the pastry case with baking parchment, fill with baking beans and bake for 15-20 mins until the sides are set. Remove the beans and parchment and return the tin to the oven for 5-10 mins until the pastry is golden and the base is set. Leave to cool.
• Increase oven to 200C/190C fan/gas 6. Use an electric whisk to beat the butter and sugar together until light and fluffy. Keep the beaters going and pour in both of the syrups. Gradually add the eggs, ¼ tsp salt and the vanilla, then whisk until combined. Stir through the pecans, then pour the mixture into the tart case. Bake for 10 mins. Turn heat down to 160C/140C fan/gas 3 and continue baking for 30-35 mins (the pie should be golden brown and the filling should wobble a little in the centre when shaken). Leave to cool in the tin. You'll probably need to run a knife around the tin to lift out the pie. Serve with whipped cream or ice cream.

PECAN PIE TARTS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Grease 30 tart tins or muffin cups and set aside.
• To Make Crust: In a medium mixing bowl cream together cream cheese and 1 cup butter until light and fluffy. Blend in flour, 1/2 cup at a time, forming a smooth dough. Roll into 30 equal balls and press one into each greased tin so it lines the bottom and sides, like a pie crust.
• To Make Filling: In a medium mixing bowl cream together 1/4 cup butter and sugar until light and fluffy. Beat in eggs and vanilla until thoroughly blended. Stir in pecans. Fill each lined tin half full. Mixture will rise as it bakes.
• Bake in preheated oven for 25 minutes, or until lightly browned. Let cool in tins, then use the end of a table knife to flip each tart out of its tin.

PECAN PIE

Steps:

• To make the pastry, place the butter and flour in the bowl of a food processor and pulse until the mixture resembles breadcrumbs, alternatively, rub the butter into the flour with your fingertips.
• Add the egg yolk and while the motor is running, add the water, spoonful by spoonful until the dough just comes together in a soft ball.
• Roll the dough out between two sheets of cling film until it is around 1/4-1/2cm thick. Lay the dough into a pie dish of approximately 30cm in diameter. Place in the fridge to chill for 30 minutes.
• Pre-heat the oven to 160°c.
• When the dough is well chilled, fill with the pecan nuts.
• In a separate bowl, whisk together the remaining filling ingredients until well combined then pour over the pecan nuts.
• Place the pie in the oven and allow to bake for 45 mins-1 hour.
• If the pie is browning too much, simply cover loosely with foil half way through the baking time.
• Remove the pie from the oven once baked and allow to cool completely before placing in the fridge and chilling for at least 2 hours. This will result in the pie filling firming up and the flavour will continue to develop, making it even more delicious.
• Serve with whipped cream

IRRESISTIBLE PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Crust: In a medium bowl, combine flour, salt and white sugar. Cut butter into flour mixture until it resembles coarse crumbs. Gradually sprinkle the water over the dry mixture, stirring until dough comes together enough to form a ball.
• On a floured surface flatten dough ball with rolling pin. Roll out into a circle that is one inch larger than pie dish. Place pie shell into dish and refrigerate until pie filling is complete.
• To Make Pie Filling: In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and finely crushed pecans. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup mixture over top of pecans, then arrange pecan halves on top of pie.
• Bake in a preheated 350 degrees F (175 degrees C) oven for one hour or until firm; let cool for one hour before serving.

PECAN PIE

Steps:

• Filling------------.
• Beat eggs lightly with an electric mixer or fork until combined.
• Stir in corn syrup, sugar, butter and vanilla extract.
• Stir well.
• Stir in pecan halves and pour filling into crust.
• Bake in a 350 degree preheated oven, for 45 minutes or until knife comes out clean.
• Tip: Cover edge of pie crust with aluminun foil for first 25 minutes of bake time, then remove for remaining 20 minutes, to prevent the crust from burning.

MINI PECAN PIE WITH PHYLLO DOUGH

Steps:

• In a small saucepan over medium heat, bring honey and brown sugar to a boil. Continue boiling for 1 minute exactly then turn heat off.
• Throw in cold butter, cinnamon if using and the heavy cream. Stir until butter has melted then Set aside for about 15 minutes, try to stir it every now and then.
• On a large cutting board, place first sheet of phyllo and brush generously with melted butter. Pay close attention to the edges.*
• Arrange the second sheet on top of the first one and brush with butter. Repeat this step until you are done with the 6 sheets.
• With a sharp knife, cut the phyllo into 12 pieces.
• Snug tightly into a lightly greased 12 cupcake baking sheet, pressing gently into the bottom and up the sides of each one.
• Heat your oven to 350F.
• When the sugar mixture has cooled, it will have a caramel consistency, add in chopped pecan and str well to combine.
• Scoop up about 2 Tablespoons in each phyllo cup.
• Bake for approximately 15-20 minutes or until top mixture is just bubbling.
• Take off the oven, the mixture will be still runny but it will set as it cools down.

STICKY SWEET MAPLE PECAN DANISH PASTRY RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• Prepare the filling by combining the pecans, brown sugar, butter, and maple syrup in a bowl. Stir until it forms a paste. Set aside.
• Dust the working area with flour, then roll out the puff pastry sheet. Divide the pastry sheet into 4 pieces.
• Make diagonal cuts, roughly ½-inch apart from each other, on opposite sides of the puff pastry. Add roughly 1 tablespoon of filling.
• Fold the cut edges alternately, overlapping each other to create a braided pastry design. Tuck in both ends of the puff pastry. Transfer to the greased baking sheet lined with parchment paper.
• Brush the pastries with maple syrup, then sprinkle your chopped pecans on top.
• Bake for 15 to 20 minutes or until golden brown.
• Allow to cool down briefly at room temperature. Brush or drizzle with more maple syrup to glaze. Serve your pecan Danish pastry immediately with a cup of coffee, and enjoy!

PECAN PIE PASTRY

Steps:

• In a small mixing bowl stir together flour, chopped pecans and salt.
• Cut in shortening or lard till the pieces are the size of small peas.
• Sprinkle cold water over part of the mixture; gently toss with a fork.
• Push to side of bowl.
• Repeat till all is moistened.
• Form dough into a ball.
• On a lightly floured surface roll the ball into a 10-inch circle.
• Line a 7-inch pie plate or quiche dish with the pastry.
• Flute edge.
• Cover surface of pastry with clear plastic wrap.
• Spread dried beans atop the plastic wrap to a depth of 1 inch.
• Micro-cook, uncovered, on 70% power for 6 minutes, rotating the dish a half-turn every 2 minutes.
• Carefully lift plastic wrap and beans from pastry.
• Micro-cook, uncovered, on 70% power about 2 minutes or till pastry is dry.

THE BEST PECAN PIE

Steps:

• For the crust: Whisk together the flour, granulated sugar and salt in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-size bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
• Alternatively, pulse the flour, sugar, and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade and bring the dough together by hand.
• Form the dough into a disk, wrap with plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
• Roll the dough on a lightly-floured surface into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick
• edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
• Arrange the racks in the center and lower third of the oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift the sides of the parchment to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Reduce the oven temperature to 350 degrees F.
• While the crust is baking make the filling: Combine the butter, brown sugar, corn syrup, and salt in medium saucepan. Bring to a boil over medium heat and, stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts, bourbon and vanilla. Set it aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the beaten eggs into the filling until smooth. Put the pie shell on a baking sheet and pour the filling into the hot crust.
• Bake on the lower rack until the edges are set but the center is still slightly loose, 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a wire rack. Serve slightly warm or at room temperature.

BROWN SUGAR PECAN PIE

Steps:

• Gather the ingredients.
• In a food processor, combine flours, powdered sugar, and salt. Pulse a few times to combine. Sprinkle pieces of butter over flour mixture, stir in lightly, then pulse about 6 times. Sprinkle shortening pieces over mixture, stir in lightly, then pulse about 6 to 7 more times.
• Sprinkle with half of the water. Pulse 5 times. Sprinkle with remaining water and pulse about 6 times, until dough begins to clump.
• Empty large crumbs into a bowl. Pack and knead just 2 or 3 times to form a cohesive dough.
• Shape into a disk, wrap in plastic, and chill for about 30 minutes to 1 hour.
• Roll out on a floured surface to fit pie pan. Fold over and fit into pan, cutting off excess. Form a decorative edge around plate. Before adding filling, brush with a little of the beaten egg white, if desired.
• Gather ingredients.
• Preheat oven to 400 F. In a mixing bowl, combine beaten eggs, corn syrup, brown sugar, melted butter, vanilla, and salt. Stir to blend well. Stir in pecans.
• Pour into unbaked pie shell. Bake 15 minutes, then reduce heat to 350 F and bake 25 to 30 minutes longer. If at any point, the crust edge is browning too much, cover with a pie ring or foil ring .
• When it's done, the outer edge of the pecan pie filling should be slightly puffed and set, and the middle will have just a slight jiggle. Let pecan pie cool completely on a rack (this will take between 2 hours and several hours, depending on your kitchen temperature).
• Serve with a scoop of vanilla ice cream or a dollop of whipped cream.