Recipe Perfect Pecan Pie (Pie)

Required Ingredients:

• 1 1/8 cups pecans
• 1 cup dark brown sugar
• 3/4 cup light corn syrup
• 3 large eggs
• 2 egg yolks
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 4 tablespoons melted butter
• 1 tablespoon cornstarch
• 1/3 cup water
• Easy Pie Dough
• 1 1/8 cups bleached all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 4 tablespoons cold cream cheese, cut into 1/2-inch chunks
• 4 tablespoons frozen butter
• 2 tablespoons frozen vegetable shortening
• 3 tablespoons ice cold water

Preparing/Cooking:

• To make crust: Mix flour, sugar and salt in a medium bowl.
• Rub cream cheese into flour mixture with fingertips to blend thoroughly.
• Using a box grater, grate frozen butter and shortening into flour mixture.
• Working quickly, rub fat into flour until it has the texture of coarse sand and small pebbles.
• Stir in ice-cold water with a fork until dough clumps form; press to form a cohesive ball.
• Wrap dough in plastic wrap, pressing it into a thick disk.
• Refrigerate until cold and firm, at least 1 hour.
• (Can be refrigerated up to 2 days or frozen for a month.
• )Roll dough on a lightly floured surface into a 14-inch circle, turning frequently and dusting with flour to keep it from sticking.
• Fold dough in half; quickly lift it into 9-inch Pyrex (not deep-dish) pie plate and unfold.
• Fit dough into plate so it is not stretched in any way.
• Trim with scissors to 1/2-inch beyond pan lip.
• Roll overhanging dough under with fingertips so it is flush with pan lip, then flute.
• Refrigerate at least 30 minutes or up to 4 hours.
• (Do not prick shell with a fork.
• )Adjust oven rack to lowest position and heat oven to 400 degrees.
• Line pie shell with a sheet of heavy-duty foil.
• Crumple 3 large pieces of foil into balls and place in shell to act as light weights.
• Bake (lightly pressing on foil if dough starts to balloon) until fluting turns golden brown, 18 to 20 minutes.
• Remove all foil; bake until bottom starts to turn golden brown, about 5 minutes longer.
• Remove shell from oven.
• To make filling: Adjust oven rack to middle position and reduce temperature to 300 degrees.
• In a separate pie plate, toast pecans in oven until fragrant, about 10 minutes.
• Reduce temperature to 250.
• Meanwhile, heat brown sugar and corn syrup in a medium heat-proof bowl over a pan of barely simmering water until sugar is almost dissolved.
• In another medium bowl, whisk eggs, yolks, vanilla and salt.
• Slowly whisk warm sugar mixture into eggs.
• Return bowl to pan of simmering water.
• Whisk in butter.
• In a small pan over low heat, stir together cornstarch and water until pasty thick; whisk into sugar-egg mixture.
• Heat in bowl over simmering water, stirring frequently.
• Set pie shell on middle oven rack.
• Sprinkle in pecans, then pour filling into shell.
• Bake until pie puffs slightly and just sets, 35 to 45 minutes.
• Cool to room temperature and serve.

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