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Ahh a lovely southern classic – the Pecan Pie. The only thing “healthy” about this pecan pie recipe is the delicious homemade pie crust, made from fresh milled flour.
The recipe is a family favorite, passed down from my mom. I haven’t been brave enough to branch out with a corn syrup alternative like maple syrup or molasses because this blend of ingredients is just too good. Perhaps one day I will.
I do, however, make my own crust. The homemade pie crust knocks it out of the park. And, I suppose, makes me feel a little less guilty for indulging.
Start with the Homemade Pie Crust
As with any pie, a homemade pie crust makes all the difference. But what if that pie crust was constructed of home ground flour? Oh man, hold on.
What is home ground flour?
If you’re new to the concept of milling grains in a home mill, you will want to check out my article Homemade Flour from Whole Grains. There you’ll find all the details as to why this is so crucial and what you need to get started.
To give you the condensed version, making your own flour simply means that you grind wheat berries into a fine flour in a home mill. This gives you fresh, nutritious flour that’s not only healthy but also packed with rich flavor. Give it a try – it literally changed my life.
Mix the Crust
When working with pie crust, it’s much easier to shape if it’s extra cold. Start with cool flour (some electric grain mills warm the flour during milling so try to let it cool before using), cold butter, and ice water.
Measure the flour and salt into a large bowl. (All ingredient measurements are listed in the recipe below.) Using a pastry blender like this one, work the butter into the flour until it’s completely incorporated. Then add the cold water and switch to a silicone spatula to blend. It’s no secret that I love the silicone spatula from Zyliss. It truly makes life easier
Once everything is mixed up, place the dough in the fridge while you make the filling.
Prepare the Filling
At this point, preheat the oven to 325 degrees Fahrenheit.
Then cream together the butter and honey granules using a handheld electric mixer or stand mixer. After it’s blended, add the eggs, one at a time. Mix well after every egg added – this ensures all the ingredients blend together evenly. Here’s a great little article explaining why you always want to add eggs one at a time during baking.
Once the butter, sugar, and eggs are creamed. Add the vanilla, salt, and corn syrup. Stir well. Lastly, add the pecans. I use pecan halves but pieces work as well.
Roll out the Pie Crust
Once the filling is prepared, pull the chilled pie dough from the fridge and separate it into two equal portions. Using your clean hands, mold each of those portions into a ball shape and place one on a lightly floured surface to roll out. I use a silicone sheet like this one from Silpat. (These are great kitchen essentials. I use them when kneading or shaping dough and place them on a cookie sheet to cook directly on them.)
And to mention a THIRD silicone tool that I use: a silicone rolling pin. I love this thing. But really, who doesn’t love silicone?
Okay, enough on the kitchen gadgets. Roll out the dough using a rolling pin until it takes on a flat shape that’s roughly 1/4 inch thick. Gently lift it off the surface and place it into a lightly greased pie pan. (This gets easier with practice. Don’t fret if the crust breaks or isn’t perfectly round. It will still taste amazing.)
Repeat these steps with the other ball of dough.
Pour the pie filling into the prepared crusts, alternating as you pour so that an even amount of pecans are distributed between the two pans.
Carefully place both pies in the hot oven and bake approximately one hour.
To test for doneness, insert a knife and if it comes out clean, it’s ready. Serve warm, cold, or room temperature. Store covered in the fridge for up to one week. To freeze, let it cool completely and then place in a zip lock bag.
Leave a comment below letting me know if you tried this recipe and what you thought! And tell us if you say PEE-can or pea-KAHN. It truly is the great debate.
Pecan Pie with a Buttery Crust made from Homemade Flour
Ingredients
Pie Crust
- 2½ cups Soft white wheat flour (plus extra for rolling out)
- 1 tsp Salt
- 1½ sticks Unsalted Butter, cold
- 7 tbsp Water, cold
Pie Filling
- 1½ cups Honey Granules or white sugar
- 6 tbsp Unsalted Butter, melted
- 5 Eggs
- ½ tsp Vanilla Bean Paste or Extract
- ½ tsp Salt
- 1½ cups Corn syrup
- 2½ cups Pecans, halved
Instructions
Pie Crust Dough
- Whisk the flour and salt together in a heavy glass bowl. Incorporate the cold butter into the flour & salt using a pastry blender, two knives, or your hands. Then add the cold water and mix thoroughly using a silicone spatula or wooden spoon.2½ cups Soft white wheat flour, 1 tsp Salt, 7 tbsp Water, cold, 1½ sticks Unsalted Butter, cold
- Place the pie crust dough in the fridge or freezer so it will chill while you prepare the pie filling.
Pie Filling
- Preheat the oven to 325° F.
- In a stand mixer or large bowl with an electric mixer, blend the honey granules and butter until creamy.1½ cups Honey Granules or white sugar, 6 tbsp Unsalted Butter, melted
- Add the eggs one at a time, mixing well between each addition.5 Eggs
- Next add the vanilla, salt, corn syrup, and pecans. Mixing constantly so that everything is blended well.½ tsp Vanilla Bean Paste or Extract, ½ tsp Salt, 1½ cups Corn syrup, 2½ cups Pecans, halved
Build Pies
- Grease two pie pans.
- Remove the pie crust dough from the fridge and separate into two equal portions. Using your *clean* hands, mold into balls.
- Using a rolling pin, roll out dough individually on a lightly floured surface and place in greased pie pan. Repeat to build the other crust.
- Pour the filling into each pie crust, alternating as you pour so that the pecans are distributed evenly.
- Carefully place pies in oven and bake approximately 1 hour or until a knife inserted comes out clean.
- Serve warm, room temperature, or chilled. Store in the fridge for up to 1 week. Freeze a whole pie in a freezer bag and thaw for a special treat!*
Video
Notes
Nutrition
