Nitrate & Nitrite Free Pecan Pie with Bourbon
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Learn more →Ingredients
8 servings
For the crust
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- 1 tsp granulated sugar
- ½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
- 3–4 tbsp ice water
For the filling
- 3 large eggs
- 1 cup dark corn syrup
- ¾ cup packed dark brown sugar
- 3 tbsp unsalted butter
- 3 tbsp bourbon
- 1 tsp vanilla extract
- ½ tsp salt
- 2 cups pecan halves
Instructions
- 1
Make the crust: Whisk together the flour, salt, and sugar in a large mixing bowl. Add the cold butter cubes and work them into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.
- 2
Drizzle in 3 tbsp of ice water and stir with a fork until the dough just begins to come together, adding the remaining 1 tbsp water a few drops at a time if needed — the dough should hold when pressed but not feel wet or sticky. Turn it out onto a lightly floured surface, press into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
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