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!
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.