Pecan Pie

You will need:
9 inch pie pan
rolling pin
basic baking implements



Crust:
1/2 c. chilled butter
1 1/2 c. of flour
1/2 tsp. salt
2 tbsp. white sugar
4 tbsp. ice water

Crumble the butter, flour, salt, and sugar together until well mixed.  Slowly add ice water and knead until mixture becomes a ball.  Roll it out, round, until it looks to be about 10 inches.  Set flattened pie crust into the pie pan and press from the middle out being sure to press out any air bubbles all the way to the edge as these will trap steam and make big air pockets at the base of the pie (this sucks cuz there is no sweet tastiness in those air pockets).  Push the dough up the edges of the pie pan.  I like to press with two fingers all the way around along the top edge of the crust so that it's pretty.  You can also do the pressing with a fork, or not at all.  Once you're satisfied with your pie crust, it will need to be refrigerated until the pie filling is ready.

Pie Filling:
3 eggs, beaten
3/4 c. light corn syrup
2 tbsp. dark corn syrup
3/4 c. brown sugar
3 tbsp. butter
pinch of salt
1/2 c. of crushed pecans
1/2 c. quartered pecans
pecan halves (amount it takes to arrange on top)

In your mixing bowl, start with a whisk and three eggs.  Beat the eggs, then add both of the syrups, sugar, butter, salt, and crushed pecans.  Mix well.  Take your pie crust and spread the quartered pecans along the bottom of the crust.  Pour the syrup/egg mixture on top. 

Notice I haven't mentioned pre-heating the oven.  That's because this spot, right here, is where I'm going to say it.  I wait until right now to pre-heat the oven because arranging the pecans takes the time that the oven usually takes to get hot.  Otherwise, the oven is just sitting there, waiting on me.  Don't get me wrong, though, a hot oven IS a good thing.  ;)  So right now or just after the syrup and stuff is mixed, is a good time to pre-heat to 350 (insert little "degree" symbol, that I don't seem to have on my keyboard, right here)

Arrange pecan halves, I like to set them starting along the outer edge and work my way in.  I usually position them long way in or with the narrower ends of the pecans facing the middle.  You can get creative with the pecan positions, but I have to say that cutting the pie when all the pecans run along the knife, as opposed to cutting through them because I positioned them wide side facing center, is alot easier.

Bake at 350 degrees for about 60 minutes or until the pie is set or firm. It will be cool enough to eat in about 2 hours and slices well once it's been in the refrigerator for a bit. 

I hope I didn't forget anything :)