Texan Pecan Pie

Cooking Instructions

For the pie dough, in a mixing bowl (or on a work surface), combine the flour, sugar, salt and butter. With your fingers, cut the butter into the flour until the mixture resembles a coarse meal.

Add the water to the flour mixture and work until a rough dough is formed. Do not over work the dough: bits of butter should still be visible. Turn the dough onto a floured work surface. Flatten and fold the dough several times to create layers in the dough. Divide the dough into 2 halves. Roll each half into a circle with a diameter well in excess of that of the pie plate and approximately 1/4-inch thick. Fit the dough circles into the pie plates and form an edge. Chill very well.

For the Pecan Pie Filling, in a mixing bowl, combine the eggs and egg yolks and whisk until smooth. Add the vanilla, brown sugar, salt and melted butter and whisk until well blended. Slowly blend in the corn syrup and mix well.

Pre heat an oven to 375F.

Divide the pecan pieces between the two chilled pie shells. Divide the filling between the two pies. Place the pies on baking sheets and bake at 375F for 15 minutes. Lower the heat to 300F and bake until the pies have set and the center puff up a little, approximately 45 to 60 minutes.