{"id":1295,"date":"2012-03-03T23:07:16","date_gmt":"2012-03-04T04:07:16","guid":{"rendered":"http:\/\/www.oliviaskitchen.net\/?p=1295"},"modified":"2012-03-25T16:15:04","modified_gmt":"2012-03-25T21:15:04","slug":"1295","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=1295","title":{"rendered":"Olive’s Pecan Pie"},"content":{"rendered":"

So here is somewhat a tutorial as how to make pie crust and in this particular recipe , it’s pecan pie !!<\/p>\n

You need to make the crust ahead of time , the crust needs to rest at least an hour in the fridge , i usually do this a day ahead , because it’s taking too much and it seems like you’ve been baking and busy in the kitchen too long if you do it all in one day . So , make the pie dough the night before , and let it sit in the fridge overnight , and bake it tomorrow .<\/p>\n

 <\/p>\n

Pie crust :<\/p>\n

1 1\/4 all purpose flour<\/p>\n

3 tbsp. sugar<\/p>\n

1\/4 tsp. salt<\/p>\n

1 stick of unsalted COLD butter ( not frozen , but chilled butter from the fridge )<\/p>\n

1 large eggs , beaten<\/p>\n

1 tbsp. cold water ( if necessary )<\/p>\n

 <\/p>\n

I hope you have food processor because i find this very handy in making pie dough ( as well as any other jobs such as grating parmesan cheese ) , anyway , pulse the flour , salt and sugar together few times , until it’s all mixed . Then add the butter that’s been diced \/ sliced , whatever , just cut it up into pieces , and then pulse it again , about 10 seconds , until the mixture resembles coarse crumbs . And then while you pulse it , add the beaten eggs into the mixture , do not over pulse the mixture , stop pulsing before the mixture gathers into a ball , to find out it’s time to stop is try to squeeze the mixture with your fingers and if they sticks together ( not too sticky though ) , then they’re ready to be taken out , and if they’re too dry , then add maximum 1 tbsp of water , you don’t want the dough becomes too sticky .<\/p>\n

When you’re done , shape the dough into a ball and flatten them into a disk , wrap with plastic wrap and let it rest in the fridge at least an hour or overnight .<\/p>\n

 <\/p>\n

Here is the dough when i took it out before handling it .<\/p>\n

\"\"<\/a><\/p>\n

 <\/p>\n

Now , next step , rolling out the dough on a lightly floured surface\u00a0 , into a 12 inches diameter circle , about 1\/8 inch thickness . Then move them carefully into 9 inch pie plate .<\/p>\n

\"\"<\/a><\/p>\n

Next you can always trim the edges with knife , i would just peel it off with my fingers , and tuck the left overs underneath , so you have a nice and thick edges . Then you can decorate them to your preference , or just as is .It’ll look like this<\/p>\n

\"\"<\/a><\/p>\n

You can skip this step but i like to decorate it nicely ..<\/p>\n

 <\/p>\n

\"\"<\/a><\/p>\n

Next , you are ready to bake the crust , i would butter lightly a parchment paper and then put pie weights or dry beans as the weigh so the crust won’t be bubbly when being baked . Here it is ..Those little white marbles are the pie weights .. my son thinks they are mothballs LMAO .. Bake at 400 F for 20 minutes , then take out the pie weights and continue baking for 10 more minutes .<\/p>\n

\"\"<\/a>When it’s done it should look like this<\/p>\n

\"\"<\/a><\/p>\n

While that pie crust was baking .. you should make the filling .. and you need a small pot , add :<\/p>\n

 <\/p>\n

5 sticks of unsalted butter<\/p>\n

1 cup of light brown sugar<\/p>\n

3\/4 cup of light corn syrup ( i know this isn’t the healthiest but it’s just once in a while !! )<\/p>\n

 <\/p>\n

Bring this mixture into boil , let it boil keep stirring for 1 whole minute , remove from heat and add :<\/p>\n

 <\/p>\n

1 1\/2 cups of halves pecans and 3\/4 cup of chopped pecans ( you need to toast this before hand , just toast them in the skillet for few minutes , stirring constantly , so the nuts won’t burn )<\/p>\n

1 tbsp. of cognac<\/p>\n

2 tsp. of vanilla extract<\/p>\n

 <\/p>\n

Mix well , let it cool for 5 minutes .Then whisk 3 large beaten eggs into the mixture that has been cooled , this is how the fillings look like<\/p>\n

\"\"<\/a><\/p>\n

Now by the time you’re done with the filling , the crust should be done too and fresh hot from the oven . Take it out , turn the oven down to 350 F , and pour the hot filling into the hot crust . Bake for 45 minutes , and it looks like this before it’s done baking<\/p>\n

\"\"<\/a><\/p>\n

After baking about half way done , check your edges , if your crust is getting too brown , cover it with foil .<\/p>\n

 <\/p>\n

And after 40-45 minutes , this is how your pecan pie turns out .. voila ..<\/p>\n

\"\"<\/a><\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

So here is somewhat a tutorial as how to make pie crust and in this particular recipe , it’s pecan pie !! You need to make the crust ahead of time , the crust needs to rest at least an hour in the fridge , i usually do this a day ahead , because it’s taking too much and it seems like you’ve been baking and busy in the kitchen too long if you do it all in one day . So , make the pie dough the night before , and let it sit in the fridge overnight , and bake it tomorrow .   Pie crust : 1 1\/4 all purpose flour 3 tbsp. sugar 1\/4 tsp. salt 1 stick of unsalted COLD butter ( not frozen , but chilled butter from the fridge ) 1 large eggs , beaten 1 tbsp. cold water ( if necessary )   I hope you have food processor because i find this very handy in making pie dough ( as well as any other jobs such as grating parmesan cheese ) , anyway , pulse the flour , salt and sugar together few times , until it’s all mixed . Then add the butter that’s been diced \/ sliced , whatever , just cut it up into pieces , and then pulse it again , about 10 seconds , until the mixture resembles coarse crumbs . And then while you pulse it , add the beaten eggs into the mixture , do not over pulse the mixture , stop pulsing before the mixture gathers into a ball , to find out it’s time to stop is try to squeeze the mixture with your fingers and if they sticks together ( not too sticky though ) , then they’re ready to be taken out , and if they’re too dry , then add maximum 1 tbsp of water , you don’t want the dough becomes too sticky . When you’re done , shape the dough into a ball and flatten them into a disk , wrap with plastic wrap and let it rest in the fridge at least an hour or overnight .   Here is the dough when i took it out before handling it .   Now , next step , rolling out the dough on a lightly floured surface\u00a0 , into a 12 inches diameter circle , about 1\/8 inch thickness . Then move them carefully into 9 inch pie plate . Next you can always trim the edges with knife , i would just peel it off with my fingers , and tuck the left overs underneath , so you have a nice and thick edges . Then you can decorate them to your preference , or just as is .It’ll look like this You can skip this step but i like to decorate it nicely ..   Next , you are ready to bake the crust , i would butter lightly a parchment paper and then put pie weights or dry beans as the weigh so the crust won’t be bubbly when being baked . Here it is ..Those little white marbles are the pie weights .. my son thinks they are mothballs LMAO .. Bake at 400 F for 20 minutes , then take out the pie weights and continue baking for 10 more minutes . When it’s done it should look like this While that pie crust was baking .. you should make the filling .. and you need a small pot , add :   5 sticks of unsalted butter 1 cup of light brown sugar 3\/4 cup of light corn syrup ( i know this isn’t the healthiest but it’s just once in a while !! )   Bring this mixture into boil , let it boil keep stirring for 1 whole minute , remove from heat and add :   1 1\/2 cups of halves pecans and 3\/4 cup of chopped pecans ( you need to toast this before hand , just toast them in the skillet for few minutes , stirring constantly , so the nuts won’t burn ) 1 tbsp. of cognac 2 tsp. of vanilla extract   Mix well , let it cool for 5 minutes .Then whisk 3 large beaten eggs into the mixture that has been cooled , this is how the fillings look like Now by the time you’re done with the filling , the crust should be done too and fresh hot from the oven . Take it out , turn the oven down to 350 F , and pour the hot filling into the hot crust . Bake for 45 minutes , and it looks like this before it’s done baking After baking about half way done , check your edges , if your crust is getting too brown , cover it with foil .   And after 40-45 minutes , this is how your pecan pie turns out .. voila ..    <\/p>\n","protected":false},"author":16,"featured_media":1384,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1295","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1295","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1295"}],"version-history":[{"count":5,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1295\/revisions"}],"predecessor-version":[{"id":1307,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1295\/revisions\/1307"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/1384"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1295"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1295"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1295"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}