Friday, January 2, 2015

Pecan Pie & Zok's All Purpose Pie-Crust Recipe

This was Zok's first try at making pecan pie.
This was also his first time (not his last!) eating pecan pie.
(How we forgot to eat pecan pie while we were in the Southern United States is confusing to me)- All the reviews were favorable.

Here is Zok's 'go to' pie crust recipe that he most often uses:

300 grams of all purpose flour 
(He is not particular about what type of flour he uses, although we have tried a lot of local, fancy flour types- except for bread we couldn't notice a difference.)

150 grams of unsalted butter

1 egg 

*for a fruit pie Zok would also add lemon zest

Step 1:
In a tin mixing bowl, he puts the flour (unsifted) into the bowl, he then cuts the butter into cubes (room temperature) and adds the butter into the flour until its a bit like bread crumbs, this can be done by hand or 
just chuck your flour into your electric mixer and add the butter into the flour using your paddle attachment (on low) at a steady rate.
*If adding lemon zest you would add that in last 

Step 2:
Detach your bowl if using a mixer, and add one egg, and a splash of milk (cream or buttermilk can be substituted depending on what you have on hand)
Now, combine by hand until your dough (pie crust) is holding together.

Step 3:

Make a ball of dough and wrap it in cling film, (plastic wrap), place in refrigerator to rest for half hour, before rolling out.

Pecan filling-
 3/4 cup light corn syrup
3/4 cup of sugar
1/8 tsp salt
3 eggs
1 tsp. vanilla extract
3 tablespoons honey
1/2 cup unstalted butter, melted
1 1/2 cups pecan pieces (6 ounces)

Roll out your pie crust to 11 inches for your 10 in pie pan 
Crimp your edges
Preheat your oven to 350 F/ 175 C (use your inside oven thermometer to be safe- if you don't have one, you might one to get one)
In a large bowl, combine the corn syrup, sugar, salt, eggs, vanilla and honey
Mix well
Stir in the melted butter.
Pour the mixture into the pie crust
Top with the pecans

Bake your pie for about 1 hour and 15 minutes, rotating the pie dish at about the half way into the cooking time
Your crust should be brown and your filling becomes bubbly.

Your pie should be served warm, and according to Zok must be served with your best vanilla ice-cream.


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