Ingredients

• For the pie crust

• 250g - 2 cups all-purpose flour
• ½ tsp fine salt
• 1 tbsp sugar
• 200g - 7oz butter
• Half cup cold ice water (best with ice cubes)

• For the pecan filling

• 3.5oz - 100g maple syrup
• 3.5oz - 100g - 10.5oz brown sugar
• 2.5oz - 70g butter
• 30g Whiskey or Bourbon
• ½ tsp vanilla extract or similar
• ¾ cup liquid glucose syrup
• ½ tsp salt (do not add if using salted butter above)
• 4 whole eggs
• 9oz - 250g of pecan halves nuts (roasted a few minutes)

Steps

• Step 1

  Using a food processor, add the 2 cups of flour along with one tbs of white sugar and one tsp of salt. Give it a couple pulses to mix dry ingredients. Cut up the cold butter into small cubes and add the butter pieces, pulse processor approx. 8-12 times (The texture should look like coarse sand) A rougher mix (like oats) will give you a more rustic flaky texture as per video.

• Step 2

  Transfer mixture to mixing bowl and have your iced water ready. Add the water one tbs at a time as you fold the mixture with a soft spatula. Repeat process and feel the mixture between your fingers, if it falls apart, keep adding water until you can clump it together.

• Step 3

  Shape the dough into a ball, flatten a little, wrap in cling film and refrigerate a minimum of two hours, ideally four hours to overnight for best results.

• Step 4

  Remove from fridge, take off the cling film and flour your bench and the dough. Pound the dough to flatten using the rolling pin. Turnover and repeat process until it’s about half an inch (1 cm) thick. Roll out the dough from the centre outwards. Check the size against your pie dish, you will need at least 1 inch (2cm) over size.

• Step 5

  Roll the dough, wrapping around your pin and place it over your greased pie dish, (10 to 12 inch should be fine) then unroll. Press the dough well into the dish, but do not stretch the dough. Using a knife or scissors, trim off excess dough leaving some overhang.

• Step 6

  Fold the edges of the dough back into the dish (makes the crust twice the thickness and gives a clean edge).

• Step 7

  Crimp the dough using your fingers, a fork or your favourite technique. Cover and refrigerate one hour or longer. Remove cling film and prick the bottom of the dough using a fork.

• Step 8

  Blind baking – optional for a better crust.
  Add scrunched up parchment paper and weigh it down with either dry beans, dry rice or special blind baking beads. Bake for 20 minutes at 200ºC or 400ºF.

• Step 9

  Remove parchment paper and weights, return to oven for another 5 to 10 minutes at 200ºC or 400ºF or until the bottom starts to brown. Leave to cool ready for use.

• Step 10

  For the pecan pie filling, place a saucepan on low heat, add and melt the butter. Turn off the heat. Add the brown sugar, salt, vanilla bean paste, glucose. Add the eggs to a mixing bowl along with the Bourbon or Whiskey and whisk vigorously 15 seconds. Stream in the eggs as you mix into the saucepan mixture. Once mixed thoroughly, add all the pecan nuts, and mix well using a wooden spoon or soft spatula.

• Step 11

  Add pecan mixture to pie crust and spread it around evenly. (If your pie dish is a little shallow, don’t overfill it, fill half an inch from the top of crust). Bake in oven for 40 minutes at 300°F – 150°C or until cooked in the middle. There should be no jiggle.

• Step 12

  Once cooked, remove from oven, leave to cool 30 minutes, unmould, and leave to cool at least 20 more minutes before serving.

Little Tips

When working with the dough, a cold environment is preferable.

It's best to let the dough rest a second time in the fridge, once the pie dish has been lined.

You also get a great result in a metal pie dish.

Scrunch up the parchment paper into a ball, it will fit easier into the dough.

Refrigerate the mixing bowl and food processor bowl before using.