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A MARIO BATALI RECIPE

PERFECT PECAN PIE

by Emily Corliss

Executive Chef Pizzeria Mozza Newport Beach

 Post_Image_Holidaze 2014 _11_25_2014_10

The secret to this pie dough is the vodka! The alcohol cooks out, so you won’t even taste it, but it helps to keep the dough super tender. (The presence of alcohol prevents gluten from forming and creating a tough dough). Plus, the combination of shortening and butter ensures a dough that is flaky but also flavorful. This is the perfect pie crust, and the pecan pie filling couldn’t be easier!

-Emily

 

 


Ingredients

Makes one perfect pie

For the pie dough

1 ¼ cup all-purpose flour

1 tablespoon granulated sugar

6 tablespoons cold unsalted butter

4 tablespoons cold shortening

½ teaspoon kosher salt

2 tablespoons cold vodka

2 tablespoons ice water

 

For the filling

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

Directions

For the pie dough

Using a food processor, pulse ¾ 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 filling

Pre heat the oven to 350 degrees F.

 

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 F for 60 minutes or until the filling is set.

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