Pecan Pies

I make Pecan Pie only once a year.  It's decadent and rich and is my family's favorite pie.  We treat ourselves to it on Thanksgiving and after much recipe testing/tasting, we all agree that my friend Loree's pie is THE BEST.  I'd expect no less from a Georgia girl.

I've written about this pie before. 
And the only thing equal to this pie is the crust.  The buttery, flaky, golden brown crust is the perfect vehicle for the slightly sweet, gooey pecan filling.  I'd made the same crust for years and years when my friend Cristie shared this one with me, and now I use it almost exclusively.  Here's the recipe.

For flaky crust, be sure to leave some chunks of fat (butter and shortening) in the dough like this. 

Don't over mix and cut up your fat too finely.  When the fat pockets hit the steam and heat of the oven, the water in the fat puffs the pastry up and separates it into flaky sheets.   And make sure that your liquid and fats are icy cold.  They won't melt into the flour making it greasy.

Yesiree....that's the secret to a perfect flaky crust.

Happy Thanksgiving.  See you after the holiday.

Loree’s Decadent Pecan Pie

1 cup of chopped pecans
1 cup of light Karo syrup (corn syrup)
1 cup of granulated sugar
3 large eggs
½ teaspoon of salt
½ cup of butter, browned
1 teaspoon of vanilla extract
½ teaspoon of fresh squeezed lemon juice
1 unbaked single pie shell

Combine all ingredients except pecans and stir until well blended. Fold in pecans. Pour into an un-baked pie crust.
Bake at 350˚ F. for 50 to 55 minutes. Cool.
Serve with whipped cream.