Pecan Pie

Method

• 1)

  For a 23-25cm pie tin

• 2)

  Preheat oven to 170C (when dough has rested for 90min)

• 3)

  Butter the tin and keep aside

• 4)

  Place the butter, cut into small cubes, on a plate in the freezer for about 10min.

• 5)

  Place the water in the freezer at the same time.

• 6)

  Combine the dry ingredients in the bowl of a stand mixer fitted with the *paddle* attachment.

• 7)

  Add the cold butter and beat them together on low speed for 1- 2 minutes and the mix looks like coarse crumbs and you have pea sized chunks of butter.

• 8)

  If some pieces look too big, flatten them gently with your fingers.

• 9)

  Add the water in one go and mix for another 1-2 minutes until the dough starts to get together. You don’t want it to be smooth and perfectly together.

• 10)

  Dump the dough onto a big puces of cling film, pressing together into a flat disc shape and cover tightly. Keep on the fridge for at least 2 hours and up to 2 days. Can also be frozen for up to 1 month but make sure to double wrap in cling then wrap in aluminum foil.

• 11)

  When ready to use, take it out of the fridge and roll it either in a floured surface or between 2 parchment sheets.

• 12)

  Place in the tin and trim off the excess dough. Keep in the fridge while you prepare the filling.

Filling:

• 1)

  Place the sugar, corn syrup and salt in a pot over medium fire, whisk and bring to a boil. Take off heat and let cool.

• 2)

  In a big bowl, lightly whisk the eggs and the vanilla. Slowly pour the sugar syrup while whisking to avoid cooking the eggs.

• 3)

  Add the butter and whisk until melted and combined.

• 4)

  Put the chopped pecan nuts into the peered pie tin.

• 5)

  Pour the mixture over the nuts and top gently with the halves.