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Viscosity cup plus#

Higher and faster: Blind bake at 400☏ for 15 minutes, then remove your bagged beans or pie weights, and return the crust to the oven to bake 5 minutes more.

Low and slow: Blind bake at 350☏ for about 45 minutes.

I’ve tried both methods with success but tend to use the low and slow method more often. The Best Temperature to Blind Bake a Pie Crustĭepending on how much time you have and your personal preference, blind bake lower and slower or higher and faster. When finished, lift the bag of beans from the crust and save the beans in the bag for another baking day. Place the bagged beans in the semi-frozen, crust-lined pan then put directly into the oven. Fill an oven-safe cooking bag with 6 cups of dry beans, uncooked rice, or pie weights. I discovered a new way to blind bake my pie crust that works like a charm. This also prevents the sides from slumping. To ensure the bottom of the crust isn’t soggy, blind bake the crust before filling. Place your crimped pie dough in the freezer for 30 minutes before baking. Tip: To know how large a circle you need for your pie, invert a pie tin and set it lightly on the dough, and cut a circle around the tin about 2-3 inches bigger than the tin’s edges. Bake it in a glass pie dish like this one or I really like this non-stick pie dish too. Then, starting from the center of the dough, roll the dough, rotating it with every few swipes, until it reaches the size you’re looking for, about 12 to 13 inches for a 9-inch pie dish. First, roll all along the outside edge of the pie dough to flatten it slightly. When it comes to rolling out the dough think of unfurling a flag, not steamrolling it. Pound the dough with the rolling pin to warm it slightly as it flattens and becomes more pliable.

Use your fingers to make indentations along the outside circle of the pie disc before rolling (this helps prevent the edges from cracking). Once you’re ready to roll your dough, remove it from the fridge to a lightly floured countertop. Wrap your dough disc in plastic wrap and refrigerate for at least 30 minutes (ideally overnight), or up to 3 days. Make your pie dough if you haven’t already. Maldon Sea Salt-a sprinkle of this flaky salt is a nice contrast with the sweetness of the pie.Pecan halves-use raw, unsalted pecans and toast them beforehand so that pecan flavor really sings.Vanilla extract-if you leave out the bourbon, use 3 teaspoons vanilla instead of two.No need to use an expensive bourbon here, but don’t use the cheapest either. Bourbon-you can certainly leave it out if that’s not your thing.Alternatively, use a different high quality golden syrup, honey, or 3/4 cup dark brown sugar and 1/2 cup maple syrup (the darker the better). Find it in well-stocked grocery stores, at World Market (it’s usually in the UK section of the world foods aisle), or you can order it online. Lyle’s Golden Syrup-this British cane syrup looks like honey and is the same viscosity as both honey and corn syrup but a wee bit less bad for you.Dark brown sugar-it provides a deeper, toastier, more caramelized molasses flavor than light brown.1 9-inch all butter pie dough-you can halve the recipe to make one pie crust.Here’s what you’ll need to make this pecan pie:

Also, it’s typically made with corn syrup which I’m not really a fan of. What I’ve found is that pecan pie can be cloyingly sweet. I’ve tried chopped nuts, whole nuts, maple syrup instead of corn syrup, light brown sugar, dark brown sugar, less sugar, blind baked, not blind baked, booze, or no booze. I’ve tinkered with all sorts of different pecan pie variations over the years.

Viscosity cup plus#

GET THE THANKSGIVING PREP GUIDE: Get your FREE Thanksgiving plan, timeline, recipe, and menu inspiration, plus all the tips & tricks you need to pull off the best Thanksgiving yet. Over time and lots of experimenting, I’ve found the best ratio and filling, with the perfect level of sweetness, resulting in a pie that has the perfect flavors and textures and is now my go-to recipe each year. And better yet, there’s no corn syrup in this pecan pie. This pecan pie starts with a flaky, buttery crust filled with toasted pecans, then filled with a smooth, mapley-sweet (not too gooey) filling spiked with a wee bit of bourbon. Pecan pie always hits the spot, especially after you’ve let your meal settle and your sweet tooth kicks in. I’m a fan of all types of pie, especially during the holidays, where I always make a pumpkin pie and a curry turkey pot pie (aka the best thing you can do with those Thanksgiving leftovers!). This easy pecan pie with the best all-butter crust is made without corn syrup and just a bit of bourbon for a not-too-sweet classic Thanksgiving dessert.