Pecan Pie Pastry
Submitted by daisykayk
Pecan pie pastry with finely chopped pecans mixed right into the crust dough, blind-baked in the microwave with dried bean weights. A nutty, flaky shell for any pie filling.
YIELD
2 servingsPREP
15 minCOOK
10 minREADY
30 minThis pie crust has ground pecans worked directly into the flour, giving every bite of pastry a toasty, nutty flavor that regular crusts can’t match. It’s designed to complement pecan pie filling, but it works beautifully under any filling that benefits from a rich, buttery shell.
The method is classic pastry technique: cut cold shortening into flour until the pieces are pea-sized, then add cold water just until the dough holds together. Those pea-sized fat pieces are what create flaky layers as the crust bakes. Overwork the dough and those layers disappear.
The microwave blind-bake is the interesting twist here. Dried beans on plastic wrap weight the crust down so it doesn’t puff and bubble, and the microwave cooks it evenly at 70% power. Six minutes weighted, then two more unweighted until the pastry is completely dry.
Kitchen Tips
- Chop the pecans very fine, almost to a powder. Large pieces disrupt the dough structure and make rolling difficult.
- Keep everything cold. Cold shortening, cold water, cold hands. Warm fat melts into the flour instead of staying in discrete pieces, and you lose flakiness.
- Add water sparingly, a tablespoon at a time. Too much water makes the dough tough. You want it just barely holding together.
- Rotate the dish every 2 minutes in the microwave for even cooking. Microwaves have hot spots, and an unrotated crust will cook unevenly.
Variations
- Swap pecans for walnuts or almonds for a different nutty flavor in the crust.
- Use lard instead of shortening for an even flakier, more traditional pastry with a slight savory note.
- Add a teaspoon of sugar and a pinch of cinnamon to the flour for a sweeter, spiced crust.
Ingredients
Directions
In a small mixing bowl stir together flour, chopped pecans and salt.
Cut in shortening or lard until the pieces are the size of small peas.
Sprinkle cold water over part of the mixture; gently toss with a fork.
Push to side of bowl.
Repeat until all is moistened.
Form dough into a ball.
On a lightly floured surface roll the ball into a 10-inch circle.
Line a 7-inch pie plate or quiche dish with the pastry.
Flute edge.
Cover surface of pastry with clear plastic wrap.
Spread dried beans atop the plastic wrap to a depth of 1 inch.
Micro-cook, uncovered, on 70% power for 6 minutes, rotating the dish a half-turn every 2 minutes.
Carefully lift plastic wrap and beans from pastry.
Micro-cook, uncovered, on 70% power about 2 minutes or until pastry is dry.
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