The Model Bakery Pecan PieMakes 8 servingsThe Model Bakery make plenty of pecan pies for their restaurant clientele as well as the bakery display case.This recipe has a touch of bourbon, which seems to bring out the other flavors without tasting boozy.Anyone who loves pecan pie will tell you to always serve it with vanilla ice cream or whippedcream to balance the pie’s sweetness.1 recipe Pie DoughPie DoughMakes one 9-in/23-cm piecrustEvery bakery has a proprietary recipe for pie dough. Their recipe includes butter and vegetableshortening. Since butter tastes so good, why do many recipes use shortening or lard? Unlikebutter, these last two fats contain very little water. Since liquid toughens the gluten in flour, theless water in the dough ingredients, the flakier the dough. Ours uses butter and shortening for alight and tender crust, which will improve any pie. For a double crust pie, just double the recipe.1 1/2 cups/220 g unbleached all-purpose flour1/2 tsp sugar1/4 tsp fine sea salt5 Tbsp/75 g unsalted butter, cut into 1/2-in/12-mm cubes, chilled1/4 cup/55 g vegetable shortening, cut into 1/2-in/12-mm chunks, chilled1/4 cup/60 ml ice-cold water, as needed1. Whisk the flour, sugar, and salt together in a large bowl. Add the butter and toss to coat withflour. Using a pastry blender, cut the butter into the flour mixture until the pieces are about halftheir original size. Add the shortening and toss to coat. Continue cutting in the butter andshortening until the mixture looks like coarse bread crumbs with some pea-size pieces of the fats.Do not overmix. While stirring the mixture with a fork, gradually add enough of the water sodough begins to clump together. Gather up the dough into a thick disk and wrap in plastic wrap.Refrigerate for at least 1 hour and up to 1 day. If the dough is well chilled and hard, let stand atroom temperature for about 15 minutes before rolling out.Filling1 cup/200 g packed light brown sugar3/4 cup/180 ml light corn syrup4 large eggs4 Tbsp/55 g unsalted butter, melted and cooled slightly2 Tbsp bourbon3/4 tsp pure vanilla extract1/2 cup/85 g chocolate chips (optional)2 cups/230 g coarsely chopped pecans1. On a lightly floured work surface, roll out the dough into a round about 13 in/33 cm indiameter and 1/8 in/3 mm thick. You will see flakes of flattened butter and shortening in thedough—perfect. Fit the dough into a 9-in/23-cm pie pan. Trim the overhanging dough so it onlyextends 1/2 in/12 mm beyond the rim; discard the trimmings. Working around the perimeter ofthe pan, fold the dough under so the fold is flush with the rim of the pan, and flute the dough.Freeze for 15 to 30 minutes.2. Position a rack in the bottom third of the oven and preheat to 400ºF/200ºC/gas 6.3. Place the pie shell on a large rimmed baking sheet. Line the pie shell with aluminum foil andfill with pastry weights or dried beans. Bake until the exposed dough looks set and is justbeginning to color, about 15 minutes. Remove the pie from the oven on the baking sheet.Remove the foil and pastry weights. Continue baking, pressing down the dough with the back ofa fork if it puffs, until barely browned, about 5 minutes. Remove from the oven.4. To make the filling: Whisk the brown sugar, corn syrup, eggs, melted butter, bourbon, andvanilla in a medium bowl until well combined. Stir in the chocolate chips, if using. Pour into thepie shell. Sprinkle the pecans over the syrup mixture.5. Return the pie, on the baking sheet, to the oven. Reduce the oven temperature to350ºF/180ºC/gas 4. Bake until the pie filling is puffed all over, about 50 minutes. Transfer thepie to a wire cooling rack and let cool completely. Cut into wedges and serve.
The Model Bakery Pecan Pie
