Pecan Pie (피칸파이)
Making pecan pie is explained in two parts: making the pie crust and preparing the pecan filling.
[Quantity for a Pie Crust]
Wheat flour (Type 550): 187.5g
Salt: 1/2 teaspoon
Sugar (white sugar): 1/2 tablespoon
Butter: 84.75g
Vegetable shortening: 51.25g
Egg: 1/2 egg
Vinegar: 1/2 tablespoon
Water: 2-2.5 tablespoons
When I make pie dough, I often prepare several at once and store them in the freezer. When needed, I take one out and give it a firm hit with a rolling pin to roll it out.
Instructions
[Making a Pie Crust]
In a large bowl, mix the flour, sugar, and salt.
Cut the cold butter into small pieces and add them to the bowl (this makes the dough easier to form).
Then cut the vegetable shortening into small pieces and add it as well.
Quickly mix everything with a spatula (to prevent the butter from melting); it doesn’t need to be perfectly mixed—chunks of butter should still be visible.
Add the beaten egg, vinegar, and water to the dough.
Mix well with a spatula or fork.
Shape the dough into a round, slightly flattened ball.
Wrap it in plastic wrap and refrigerate for at least 30 minutes.
After chilling, roll out the dough on wax paper with a rolling pin and fit it to the desired pie pan.
I usually use a pie pan with an 8-9 inch (about 20-23 cm) base. If your pie pan is larger, you can simply double the ingredient quantities.
[Pie Filling]
Mix melted butter with sugar, flour, salt, and cinnamon thoroughly.
Beat the eggs, then add milk, apple cider vinegar, and vanilla extract.
Combine everything well, then fold in the lightly roasted chopped pecans.
Pour the mixture into the prepared pie crust in the pie pan.
If desired, decorate the top with whole pecans in a pattern (optional).
Bake in a preheated oven at 190°C for about 55 minutes (depending on your oven).
Enjoy!