Yield: 8–10 servings (one 9" pie)
All-Butter Pie Dough
- 1 Tbsp apple cider vinegar or distilled white vinegar
- ½ cup (114g) water
- 1 ¼ cups (150g) all-purpose flour
- 1 tsp granulated sugar
- ½ tsp kosher salt
- ½ cup (113g) unsalted butter, cold and cubed
- Mix vinegar and water together, then add a few ice cubes. Store in fridge until ready to use.
- In a large bowl, whisk together flour, sugar, and salt.
- Add cold, cubed butter to flour mixture, tossing around gently to coat. With pastry blender in one hand, cut in butter while rotating bowl in quarter-turns with your other hand. Stop once the pieces of butter are roughly pea sized. (You’ll want to have some that are a little bigger and some that are a little smaller to maximize the delicious flakiness!)
- Add ice cold water-vinegar mixture one tablespoon at a time, quickly mixing together with your hands. Continue adding water one tablespoon at a time until the dough comes together. The goal is for the dough to hold together when squeezed into a ball, but with a few dry bits still left in the bowl.
NOTE: Do NOT add all of the water at once. You don’t want the dough to get so wet that it becomes sticky. You should only be adding 4–5 tablespoons of water total.
- Wrap dough in cling film, then press into a patty shape about 1-inch thick. Place wrapped dough in fridge overnight. (You could refrigerate for only two hours if you’re in a hurry, but overnight is recommended.)
Brownie Pecan Filling
- ¾ cup (149g) granulated sugar
- 1 cup (312g) light corn syrup
- 6 Tbsp (32g) natural unsweetened cocoa powder
- 6 Tbsp (85g) unsalted butter, melted
- 1 tsp vanilla extract
- 1 Tbsp bourbon
- 1 tsp kosher salt
- 3 large eggs, lightly beaten
- 1 ½ cups (170g) Lane Southern Orchards Georgia Pecan Halves
- In a large bowl, place all filling ingredients except the pecan halves. With a whisk, slowly stir until thoroughly combined. (Don’t mix too quickly, as you don’t want to add a lot of air into the filling.)
- With a spatula or wooden spoon, fold in the pecan halves.
Assembly & Baking
- When you’re ready to make your pie, flour your work surface and rolling pin. Retrieve dough from fridge, place on your well-floured surface, and sprinkle top with a little bit of flour.
- Begin gently rolling out the dough into a circle, making sure to pick up and rotate the dough every few rolls.
- Once your dough is roughly a 12–14" circle and 1/8- to ¼-inch thick, gently place dough into your pie dish. Delicately press dough into bottom and up sides of dish.
- Trim edges of dough to an even 1" overhang around pie dish.
- Roll edges underneath themselves to create the crust rim. Crimp or style rim however you like. (Check out King Arthur or Food52 for some snazzy crimping ideas.)
- Place pie crust in fridge for at least 30 minutes.
- Move oven rack to the bottom position. Heat oven to 400°F.
- Retrieve crust from fridge. Slightly crumple a piece of parchment paper, then use to line crust, making sure parchment reaches all the corners of the dish.
- Fill with pie weights or at least 1 lb of dry beans, then place on a baking sheet.
- Blind bake crust for 25 minutes. (The crust will still be a little wet, as you’re only par-baking it here.)
- Transfer pie plate to wire rack. Carefully remove parchment and weights.
- Reduce oven temperature to 350°F.
- Pour filling into par-baked crust.
- Bake for 30 minutes. Rotate pie, then bake for 30 more minutes or until filling is set.
- Transfer pie to wire rack and allow to cool completely.
- Serve with ice cream or homemade whipped cream, if you like!