I would like to tell you that my favorite food at Thanksgiving is the turkey or maybe the fresh vegetable dishes but I would be lying. I LOVE THE PIES!!!! They make me swoon. There are so many varieties to pick from! The one constant in a good pie is the crust. There are many who debate whether the “perfect” crust is made of all shortening, lard or butter. Some swear that you must use vodka in lieu of water. Well, the best crust is the one my Grandma taught me to make so many years ago. I can still see her preparing the dough with her neatly painted fingernails. She was so delicate in the way she handled the dough. The one thing I knew to be true is that this crust would be flaky and delicious.
This recipe would obviously be easier with a food processor but Grandma always made her pie crusts by hand. So, I am going to explain how anyone can make a great crust with a couple of forks, a bowl and COLD ingredients.
Grandma Willie’s Perfect Pie Crust
2 1/2 cups all purpose flour
1 1/4 teaspoon sea salt
6 tablespoons cold Braum’s unsalted butter, cut into cubes
3/4 cup chilled Crisco shortening
1/2 cup ice water (more may be needed)
Combine the flour and sea salt in a medium sized bowl. Using a fork or a pastry blender cut in the cold butter and shortening till the flour mixture forms pea sized granules. No large chunks of shortening or butter should be evident in the mixture. Now, slowly stir in the ice water with a spatula till a ball forms. More water might be needed. Turn the dough out onto a a floured work surface till the dough is no longer sticky but smooth. Do not overwork the dough! Divide the dough into 2 equal balls and flatten slightly. Wrap the dough disks in plastic wrap and chill in the refrigerator for 3 hours.
Yield: 2 crusts
Whiskey Pecan and Chocolate Pie
1 pie crust (unbaked)
1/4 cup corn syrup
1 3/4 cup sugar
1/4 cup unsalted butter, melted
2 tablespoon whiskey
2 teaspoon cornstarch
3 eggs
1/4 teaspoon salt
1 1/4 cup pecans
1/2 cup bittersweet chocolate
Preheat oven to 350 degrees. In a medium bowl mix together the corn syrup, sugar, melted butter, whiskey, cornstarch, eggs and salt till combined. Stir in the pecans and chocolate bits. Pour into the unbaked pie crust. Place the pie pan on a parchment lined baking sheet before baking to catch any spills. Cook for 45-50 minutes or until it no longer wobbles. Cool and serve!