Friday, November 22, 2013

Aunt Judith's Whole Wheat Pie Crust

 This recipe makes enough for 2 - 3 single pie crusts.

1.  Sift together: 
  • 3 C regular flour
  • 1/2 C whole wheat flour
  • 1 tsp salt
2.  Cut in:
  • 1+1/4 C shortening
  • 1/4 C butter (half cube)
3.  Whip together in a bowl:
  • 1 egg
  • 2 tsp vinegar
  • 5-6 Tbl ice water
4.  Do not chill the dough before rolling out into a round pie shell (but you can freeze remaining dough.)

5.  If baking the shell, use a fork to gently poke holes on the sides and bottom of shell.  Bake at 425 degrees for 8 - 10 minutes.

Aunt Judith's Southern Pecan Pie

Aunt Judith’s Southern Pecan Pie
1.   Prepare a 9" pie shell (see Judith's Whole Wheat pie crust recipe)

2.   In a medium bowl, use a mixer to beat 4 eggs well

3.   In a glass bowl, melt 1/4 C butter

4.   Mix into butter:  1 C sugar, 1 C light corn syrup, 1/2 Tbl flour

5.   Blend in the eggs, 1 tsp vanilla, 1/4 tsp salt

6.   Add 2 C pecan halves

7.   Pour mixture into pie shell

8.  Bake at 350* for about 50-60 minutes. (In my oven, it took at least 60 minutes so I put the tin foil over to keep the pecans from burning.)  The middle should jiggle SLIGHTLY.

9.   Let cool for one hour until the filling has set

10.  For an extra touch, melt chocolate chips with some Canola oil and stir it until it's thin.  Drizzle back and forth over the top. (I put the melted chocolate into a little plastic baggy, snipped off a corner, and used that as a pastry bag to drizzle the chocolate.  But be careful, the chocolate is hot.)

11.   Serve with fresh whipped cream, or vanilla ice cream
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