You, too, can make pecan pies, just like Granny's mini pecan pies, using this easy homemade pie dough and a simple pecan pie filling. If you prefer to make a single 9-inch pie, use half the pie dough. Prep and bake as directed in a deep-dish pan.
Ingredients
- 1/2 cups all-purpose flour: 2 piece
- butter, cut into pieces and chilled: 1 cup
- salt: 0.5 tsp
- ice-cold water: 7 Tbsp
- cider vinegar: 1 Tbsp
- pecan halves: 0.66667 cup
- white sugar: 1 cup
- all-purpose flour: 2 Tbsp
- ground nutmeg: 0.25 tsp
- eggs: 3 piece
- light corn syrup: 1 cup
- water: 0.5 cup
- butter: 0.25 cup (melted)
- vanilla extract: 0.5 tsp
- pecans: 0.5 cup (chopped)
- vanilla ice cream: (for serving)
Metric Conversion
Stages of cooking
-
Pulse 2 1/2 cups flour, chilled butter pieces, and salt in a food processor until mixture resembles coarse crumbs, about 10 pulses. Stir together ice-cold water and cider vinegar in a small bowl. Pour half ice water mixture into flour mixture; pulse to combine, about 3 pulses. Pour remaining ice water mixture in a thin stream through opening in lid, adding just enough to moisten and pulsing just until mixture looks crumbly and starts to cling together.
-
Turn out dough onto a work surface and pat into a circle; divide in half. Form each half into a disc; wrap each disc in plastic wrap. Chill at least 30 minutes.
-
Preheat oven to 350 degrees F (180 degrees C).
-
Turn chilled dough out onto a lightly floured surface. Roll out dough to 2 (12-inch) rounds. Trace around a 6-inch plate with a paring knife to get 5 (6-inch) rounds total, rerolling scraps as needed. Transfer dough rounds to 5 (4- to 4 1/2-inch) pie pans, lightly pressing into pans. Crimp edges as desired. Arrange pecan halves in bottom of each crust. Transfer pie pans to a baking sheet.
-
Whisk together sugar, the 2 tablespoons flour, and nutmeg in a medium bowl. Whisk in eggs, corn syrup, the 1/2 cup water, melted butter, and vanilla until smooth. Stir in chopped pecans. Divide mixture evenly among pie crusts.
-
Bake in the preheated oven until centers are set but slightly wobbly, 50 to 60 minutes. Cool completely on wire racks. Serve with vanilla ice cream.