Help: Classic Pie Pastry
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- Classic Pie Pastry for one 9 inch single-crust pie
- 2 cups pecan halves
- 3 large eggs
- 1 cup firmly packed dark brown sugar
- ½ teaspoon salt
- ½ cups light corn syrup
- ¼ cup Lyle’s Golden Syrup
- 6 tablespoons unsalted butter, melted
- 1 tablespoon pure vanilla extract
- 2 tablespoons bourbon (optional)
- Prepare Classic Pie Pastry for a 9 inch single-crust pie. Line a 9 inch pie pan with the bottom pastry. Trim the pastry to one inch beyond the edge of the pie pan. Flute the edges. Cover with plastic wrap and refrigerate pie shell until firm, at least 30 minutes
- Preheat oven to 325 degrees F.
- By hand, break the pecans into coarse, uneven pieces, leaving a few unbroken. Having a mixture of both large and small pecan pieces adds a nice visual texture to the pie. Don’t chop with a knife as this creates small crumbs. Set aside.
- In a large mixing bowl, lightly whip the eggs. Add the brown sugar, salt, corn syrup, Lyle’s Golden Syrup, and melted butter, lightly stir together to completely blend. Do not over-mix, which will create air bubbles. Blend in the vanilla and bourbon (optional.) Stir in the pecans. Pour the mixture into the chilled pastry shell.
- Bake: Bake 85 to 95 minutes or until the crust is golden and the filling is puffed, and the pie jiggles slightly if the pan is given a gentle shake. Tip: During baking, if crust is getting too brown, loosely place a piece of foil over the top to prevent the crust from over-browning.
- Remove from oven. Cool on a wire cooling rack for at least 3 hours before cutting and serving. The filling will firm as it cools and the center will sink. Cover and refrigerate within 8 hours. Refrigerate Leftovers.