Emulsifier Free Pecan Pie
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Learn more →Ingredients
8 servings
For the crust
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
- 3–4 tbsp ice water
For the filling
- 2 tbsp ground flaxseed
- 5 tbsp water
- 1 cup light corn syrup
- ¾ cup packed light brown sugar
- 3 tbsp unsalted butter
- 2 tbsp cornstarch
- 2 tbsp cold water
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 cups pecan halves
Instructions
- 1
In a mixing bowl, whisk together the flour and 1/2 tsp salt. Add the cold butter cubes and work them in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- 2
Drizzle in 3 tbsp ice water and stir with a fork until the dough just comes together; add the remaining 1 tbsp water only if the dough is still crumbly. Shape into a disk, wrap tightly, and refrigerate for at least 30 minutes.
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