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
- 2 tsp granulated sugar
- 1 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.)
Assembly & Baking
- 1 ½ cups (128g) sweetened shredded coconut
- 1 ½ cups (160g) graham cracker crumbs (10 ½ full sheet graham crackers)
- ¾ cup (149g) granulated sugar
- 1 ½ cups (170g) Lane Southern Orchards Georgia Pecan Halves
- 7 egg whites
- 2 tsp vanilla extract
- 1 tsp kosher salt
- 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 25–35 minutes or until mostly dry.
- Don oven mitts and carefully remove parchment and weights. Dock pie crust (prick bottom a few times with a fork).
- Return crust to oven without parchment or weights and bake for an additional 5–10 minutes.
- Transfer to a wire rack and allow crust to cool somewhat.
- Lower oven temperature to 325°F.
- In a large bowl, mix all filling ingredients together with a spatula or wooden spoon. Spread filling into par-baked pie crust.
- Bake for 25–30 minutes or until edges are set. (The centre may still look a little wet, which is okay because it’s supposed to be gooey!)
- whipped cream
- sliced bananas
- Serve pie warm with whipped cream and banana slices. (Don’t question it; just do it! So yummy!)