Gf Family Pecan Pie Recipe
Same same but w/our wheat free crust (customers to please note this pie is made in a facility where flour is present – this is the only pie we are able to offer GF at this time)
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Ingredients
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Gluten-free Pie Crust (double crust for 9-inch pie)
Pecan Pie Filling
Method
Gluten-free Pie Crust (make, chill, and blind-bake)
Combine dry ingredients
Whisk the gluten-free flour blend, sugar, and salt together in a large bowl until evenly distributed.
Cut in fats
Add the cold cubed butter and cold lard/shortening to the flour mixture. Using a pastry cutter, two knives, or your fingertips, cut the fats into the dry ingredients until the mixture resembles coarse meal with some pea-sized pieces of butter remaining.
Add liquids
Mix the ice water and vinegar together. Sprinkle 4 tablespoons of the ice water mixture over the flour and gently fold with a spatula. Add more tablespoons as needed, mixing just until the dough begins to hold when pressed. You should have a cohesive but not sticky dough. Do not overwork.
Form, chill, and roll
Divide the dough into two discs (one slightly larger for the bottom). Flatten each into a 1-inch-thick disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour (or up to 2 days). When chilled, lightly flour a work surface with gluten-free flour and roll the larger disk to about 12 inches in diameter and 1/8-inch thick, lifting and turning frequently to prevent sticking.
Blind-bake (recommended for best texture)
Preheat the oven to 375°F (190°C). Line the chilled crust with a sheet of parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights and parchment, then bake another 8–10 minutes until the crust is set and beginning to color lightly. If you prefer a softer crust, you can skip blind-baking and bake the filled pie slightly longer (notes: blind-baking helps prevent a soggy bottom with the pecan filling). Reduce oven temperature to 350°F (175°C) for filling bake.
Pecan Pie Filling and Assembly
Prepare filling
In a medium bowl, whisk the eggs until smooth. Add the corn syrup, packed brown sugar, melted butter, vanilla, and salt. Whisk until the sugar is dissolved and the mixture is homogenous.
Add pecans
Stir the chopped pecans into the filling mixture, reserving the pecan halves if using for decoration. Let the mixture sit 2–3 minutes so any large air bubbles dissipate.
Assemble pie
Place the blind-baked crust on a baking sheet to catch any spills. Pour the pecan filling into the warm (not hot) crust, distributing the nuts evenly. Arrange pecan halves on top in a decorative pattern, pressing down slightly so they adhere to the filling.
Bake
Bake at 350°F (175°C) for 45–55 minutes. The pie is done when the filling is set at the edges and still jiggles slightly in the center (it will finish setting as it cools). To avoid overbrowning the crust edge, cover the rim with foil after about 25–30 minutes if it is getting too dark.
Cool and store
Allow the pie to cool on a wire rack for at least 2 hours before slicing so the filling fully sets. Serve at room temperature or chilled. Store any leftovers covered in the refrigerator for up to 4–5 days. Note: this pie is prepared in a facility where flour is present; cross-contact may occur.