Salted Bourbon Pecan Pie
Makes 1 - 9 inch pie
1 cup chopped pecans or pecan halves (120 g / 4 oz)
4 tablespoons unsalted butter, melted ( 57 g / 2 oz )
1 cup granulated sugar (200 g / 7 oz)
1 cup dark corn syrup (240 ml / 8 oz)
4 large eggs
1 tablespoon bourbon (15 ml / ½ ounce)
2 teaspoons vanilla extract (10 ml)
1 teaspoon kosher salt (5 g)
1 recipe Flaky Pie Dough (recipe below)
Gently whisk together the melted butter, granulated sugar, dark corn syrup, bourbon, eggs, vanilla, and salt until fully mixed.
Place the pecans in the pie shell and pour the filling over the nuts.
Bake at 350°F (175°C) for about 50-60 minutes. The filling should be mostly set, with a slight jiggle in the center about the size of a quarter. As the pie cools, it will continue to cook and set up completely in the center.
Serve with whipped cream, if desired.
Flaky Pie Dough
Makes enough for 1 (9-inch) double-crust pie or 2 single 9-inch pies
This recipe, passed down from my grandmother, Eloise, was originally made with 100% lard. At times, she used a 50% lard, 50% butter mix. Feel free to use what suits you—I prefer all butter. She never measured, and that’s how I learned. As a teenager, I sat with her and measured these recipes, sparking my love for food and planting the seed for my culinary career.
2 ½ cups all-purpose flour (300 g / 10.5 oz)
1 tablespoon granulated sugar (12 g / 0.4 oz)
1 ½ teaspoons salt (9 g / 0.3 oz)
2 sticks cold unsalted butter, cut into 8 pieces (1 cup / 226 g / 8 oz)
1 tablespoon apple cider vinegar (15 ml)
6-7 tablespoons ice water (90-105 ml)
In a medium bowl, combine the flour, sugar, and salt.
Add the butter, and using a pastry blender or your hands, work the butter into small, pea-sized pieces.
Using a fork, stir in the vinegar. Add water 2 tablespoons (30 ml) at a time and mix until just combined. If the mixture appears dry, add 1-2 more tablespoons of water.
Divide the dough in half and flatten each portion into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour, or overnight if possible. If not making two pies, freeze the second half for later use.
To Roll Dough
Using as much flour as needed, roll out the dough into a 12-inch (30 cm) circle and drape it across a 9-inch (23 cm) pie plate. Dust off excess flour with a pastry brush. Gently press the dough into the bottom of the pie shell.
Trim the edge with scissors or kitchen shears, leaving an overhang of about 1 ½ inches (3.8 cm) all around. Fold the overhang under itself to create a border along the pan’s rim. Crimp or shape the crust as desired.
Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
Pie Dough Tips
Keep Ingredients Cold: Cold ingredients create a flakier crust.
Butter Size: Butter should only be worked until pea-sized. Visible pieces of butter help achieve a flaky texture.
Water Caution: Start with ½ of the water, adding only as needed. Overmixing will make the dough tough and prone to shrinking.
Knead Lightly: Avoid kneading the dough, as it will develop gluten and make the dough tough.
Rest Time: Allow the dough to rest in the refrigerator for at least 1 hour to hydrate the flour, solidify the butter, and relax the gluten.
Rolling: Lightly flour your surface and the dough. Rotate the dough after each roll to prevent sticking.
Refrigerate or Freeze: Always chill the dough before baking to help maintain its shape.
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