Product Recall:Various Brands of Vegetable Products

Classic Pecan Pie

Prep time: 20min
Total time: 135min
Serves: 12
1 1/3 cups
all-purpose flour
325 mL
1 tbsp
sugar
15 mL
1/2 tsp
salt
2 mL
1/2 cup
cold unsalted butter, cut into small cubes
125 mL
1
egg yolk
1 2/3 cups
pecan halves
400 mL
Filling:
3
eggs
1 cup
corn syrup
250 mL
1/3 cup
packed brown sugar
75 mL
1/4 cup
unsalted butter, melted
60 mL
1 tsp
vanilla extract
5 mL
1/2 tsp
salt
2 mL
Per serving (1/12 of the recipe):
calories
400
fat
23 g
saturated fat
9 g
carbs
42 g
sugar
30 g
protein
5 g
cholestrol
90 mg
fibre
2 g
sodium
230 mg

Directions

  1. In large bowl, whisk together flour, sugar and salt. Cut in butter with a pastry blender, or rub through fingertips, until mixture resembles coarse meal. In small bowl, whisk egg yolk with 3 tbsp (45 mL) ice water and stir into flour mixture until dough just comes together. Stir in another 1 tbsp (15 mL) water if needed.

  2. Form dough into a ball and flatten into a disk. Wrap in plastic and refrigerate at least 1 hr. before rolling. Roll out dough to fit into 9-in. (23-cm) pie plate. Trim off excess pastry. Press tines of fork along pastry edge for decorative effect. Chill pie shell 15 min.

  3. Meanwhile, preheat oven to 350°F (180°C). Spread pecans on baking sheet and bake in oven 5 to 7 min., or until lightly toasted. Cool nuts completely. Next, increase oven temperature to 375°F (190°C). Set rack to lowest position.

  4. To make filling, whisk together eggs, corn syrup, brown sugar, melted butter, vanilla and salt. Stir in pecans. Pour into pie shell and place on baking sheet. Bake pie (on baking sheet) 40 to 45 min., or until filling is set around edges but centre jiggles slightly. Transfer pie to wire rack to cool completely.