I thought I’d post a Thanksgiving recipe favorite in case folks haven’t done all their shopping yet. (Last year’s recipe was Brandied Cranberries–you should check that out too. :-))
This is a pie crust that works fantastically for sweet potato or pumpkin pies–the pecans add a wonderful hint of flavor. You can actually work it with your hands a fair amount without ruining it, too, unlike a lot of other pie crusts.
Pecan Dough
1 1/2 c. flour
1 tsp. salt
1/4 c. pecans, crushed into crumbs
1/2 c. vegetable shortening
1/4 c. cold water (plus a few more drops if needed)
Mix the flour with the salt, then add in the pecans and mix further. Work the shortening in with a pastry blender or your hands until the mixture resembles tiny lumps. Pour in the cold water and knead the dough till it’s solid. Mash it into a six-inch disk, wrap in plastic, and refrigerate for an hour.
If I don’t post before then, I hope you all have a wonderful Thanksgiving!
5 Responses to “Pecan dough for pie crusts”
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I'm a freelance copyeditor specializing in fantasy and science fiction. SF/F novels I have copyedited have been finalists for (and have sometimes won) the Hugo, Nebula, Arthur C. Clarke, Endeavour, Golden Spur, John W. Campbell Memorial, Quill, Locus, Philip K. Dick, British Science Fiction, British Fantasy, and World Fantasy awards. In 2007 I became the first and only copyeditor ever short-listed for a World Fantasy Award.
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Is it okay if I use butter instead of shortening? Should I make up for the additional water content?
I gave up using butter instead of shortening on pie crusts because I could never make them come out right.
Lard works a charm, though. :-)
I’ve only ever made all-butter pie crusts, but they turned out great. I’m not keen on shortening or lard–the latter because I find that most pig products have a smell.
Did you try using the lower-water content butters? Like Plugra? The issue usually is that the water content causes your pie crust to shrink in the pan.
I didn’t even know that lower water content butters existed. I don’t believe I’ve ever seen Plugra anywhere. I’ll keep an eye out now, though, and let you know!
I may have another convert to all-butter crusts!
If you can’t get Plugra (you’re in the US, right?), try looking for butter that’s marketed as European-style.