Page 275 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Classic Pecan Pie

MAKES 1
(9- /23- )

,
, ’
, “ , !” I say this loudly,
and I fix a loopy grin on my face, the kind of smile that’s slightly off
and screams, “Don’t look that lady in the eye! She’s touched and

possibly dangerous.” The guarantee that comes with this open
declaration and attendant loopy face is that no matter what the
intended future for that pie, at least one slice of it will be mine.

Quick Puff Pastry (page 22) ⅛ batch
unsalted butter ½ cup 115 g
light brown sugar, firmly 1½ cups 330 g
packed

light corn syrup ¾ cup 180 ml
vanilla bean paste 1 tablespoon 15 ml

salt 1 teaspoon 6 g
eggs 4

pecan pieces, lightly toasted 1½ cups 165 g
pecan halves ½ cup 50 g

1
. Preheat the oven to 350°F (175°C). Roll out the dough into a rough
11-inch (28-cm) circle. Line a 9-inch (23-cm) pie plate with the

dough, crimp the edges decoratively, and dock the bottom. Freeze
the crust for 20 minutes. Line the crust with parchment, fill it with
pie weights or dried beans, and bake it for 15 minutes. Remove the
weights and parchment and bake the crust for 5 minutes more, or
just until the bottom loses its raw-dough sheen. Do not let the crust
brown. Set it aside.

2
. In a heavy saucepan, melt the butter over low heat. Add the brown
sugar and stir until the sugar has melted and all the lumps are