Perfect Pecan Pie
makes one perfect pie
Butter Eggs Salt
1 1/4 cup all-purpose flour
1 tablespoon granulated sugar
6 tablespoons cold unsalted butter
4 tablespoons cold shortening
1/2 teaspoon kosher salt
2 tablespoons cold vodka
2 tablespoons ice water
1 cup dark corn syrup
3 whole eggs
1 cup granulated sugar
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
6 ounces whole pecans
For the pie dough:
Using a food processor, pulse 3/4 cup of the flour, plus the remaining dry ingredients just until mixed.
Add the butter and shortening until just incorporated. The mixture should be clumpy.
Add remaining flour and pulse just to break up the biggest clumps.
Place the mixture in a large bowl and using your hands, gradually add the water and vodka, mixing until it forms a ball.
Refrigerate for at least one hour.
For the pie filling:
Pre heat the oven to 350 degrees.
Roll out the dough into a round and carefully transfer into greased pie pan. Refrigerate again until very cold.
Combine the corn syrup, eggs, granulated sugar, butter, and vanilla extract and mix thoroughly. Fold in pecans.
Pour the filling into cold pie crust and bake at 350 degrees for 60 minutes or until the filling is set.
BY EMILY CORLISS
EXECUTIVE CHEF PIZZERIA MOZZA NEWPORT BEACH