Pecan Pie

재료

CRUST

Flour

83g tapioca

42g millet

42g sorghum

= 167g (~160 or 1 cup)

5g / 1 tsp sugar

1/4 tsp salt

1/2 tsp

115g / 1 stick butter

75g / (1/4 cup + 1 tbsp) cold water

FILLING

3 large eggs

1 and 1/4 cups packed brown sugar

1/4 cup hot water

1 tsp vanilla extract

1/2 tsp salt

1/4 tsp ground cinnamon

4 tbsp melted unsalted butter

2 cups pecans

방향

CRUST

Making the flaky pie dough

In a large bowl, whisk together the flour, sugar, salt and xanthan gum (if using).

Cut the chilled butter and/or vegetable shortening into cubes and toss them in the dry ingredients. Work the fat into the dry ingredients until you get fat pieces the size of walnut halves.

Gradually add the cold water, 1 tablespoon at a time. After each addition of water, use your fingertips, a fork or a rubber spatula to toss the mixture around so that the flour gets eventy hydrated.

Continue adding the water and tossing the mixture until all the flour has been hydrated and the mixture starts clumping together in places. It might still look crumbly at this point.

You might need slightly more or less water than is listed in the recipe. If there are any patches of dry flour, sprinkle them with some extra cold water.

Bring the pie dough together into a ball by giving it a gentle knead and pressing it against the inside of the bowl. Your dough won't look perfectly smooth at this stage - it will look slightly "shaggy" and uneven, with a few cracks here or there. Be careful not to overwork it, as that can cause the butter to start melting thanks to the heat from your hands, which can reduce the flakiness of the final pastry.

Wrap the pie dough in cling film, and chill it for at least 30 minutes (if using dairy butter) or for 1 hour (if using a vegan butter).

Laminating the dough - two letter folds

On a lightly floured work surface, roll out the chilled flaky pie dough into a long rectangle about 5-6mm (¼in) thick. The exact dimensions of the rectangle aren't important, just aim for a length that's about three times the width.

Make the first letter fold. Fold one third of the rectangle down toward the centre of the rectangle and then fold the other third up and over it (as you would a letter).

Rotate the folded pastry by 90 degrees, so that the open ends are closest to and farthest from you, and roll it out the again into a long rectangle.

Make the second letter fold. Fold one third of the rectangle down toward the centre and then fold the other third up over it (as you would a letter).

Wrap the finished pie dough tightly in cling film and chill it in the fridge until needed.

It's best to chill the pastry for 30-45 minutes before you roll it out, if you want to use it straight away (although you can chill it for longer).

Use the dough as instructed in your chosen recipe. (If your pie crust has been in the fridge for several hours or overnight, leave it out on the counter at room temperature for about 5 minutes until it's more pliable - that will make it easier to roll out without cracking.)

FILLING

In a large bowl, whisk together the sugar and water. Whisk in the eggs. Add the vanilla, salt, cinnamon, and melted butter and whisk to combine. Set aside.

ASSEMBLY

Preheat the oven to 350°F. Lightly coat a 9-inch pie pan with baking spray.

Roll out the crust. Unwrap the dough and place it onto a clean, lighty floured work surface. Lightly flour a rolling pin and begin rolling the dough, starting from the center rolling out. Turn the dough 90 degrees and continue to roll until you have a roughly 16-inch circle. Roll the dough onto your rolling pin, then unroll it onto the prepared pie pan. Press the dough lightly around the edges and into every crevice so the pie dough fills the pan. Trim and crimp the edges.

Place the pan in the freezer for 10 minutes.

Arrange the pecans in the pie shell. Pour in the filling and smooth it out with a rubber spatula, making sure the pecans are evenly distributed.

Bake for 45 to 50 minutes until the center is set and not jiggly. Cool at room temperature for 1 hour before serving.

This pie is best served the day it's made. It can be covered with plastic wrap and refrigerated for up to 3 days, or frozen for up to 1 month.

노트

Too much water for pie dough, didn’t use all of it. Stored in fridge for next day

Dough recipe from Elements of Baking, filling recipe from Easy as Pie