Place flour, salt and butter in a food processor. Pulse until mixture resembles coarse meal with some roughly pea-size butter lumps. If you don’t have a food processor you can do this in a bowl with your fingertips or a pastry blender.
Slowly add ice water. Pulse once or twice after each addition until the dough just barely begins to hold together.
Test texture by squeezing a small handful of dough. If it doesn’t hold together, add more ice water, 1/2 tablespoon at a time, pulsing until incorporated. Repeat test as needed. Do not overwork the dough or it will be tough.
Place dough onto a lightly floured surface. Divide into two equals parts forming two disks. Wrap with plastic wrap and chill for at least 1 hour (and up to 3 days). For this recipe, you will only use one disk. You can reserve the other half for later use.
After the chilling time, place dough on a floured surface, roll to .25-inch thick and place into a 9-inch round pie dish, crimping edges. Refrigerate until the filling is prepared.
Mix the golden flaxseed meal and water into a small bowl. Let sit for 10 minutes, or until it becomes thick and has a jellylike consistency.
Combine flaxseed mixture, corn syrup, granulated sugar, salt, cornstarch, butter, and vanilla paste into a medium bowl. Once combined, fold in the chopped pecans.
Preheat oven to 350°F.
Pour the pecan mixture into prepared pie crust. Top with whole pecans, if desired.
Bake for 60-70 minutes, or until dark, thick and bubbly. The filling will be slightly loose when you take it out of the oven and will set as it cools. Store in refrigerator.
Recipe by Mommy’s Home Cooking
Place flour, salt and butter in a food processor. Pulse until mixture resembles coarse meal with some roughly pea-size butter lumps. If you don’t have a food processor you can do this in a bowl with your fingertips or a pastry blender.
Slowly add ice water. Pulse once or twice after each addition until the dough just barely begins to hold together.
Test texture by squeezing a small handful of dough. If it doesn’t hold together, add more ice water, 1/2 tablespoon at a time, pulsing until incorporated. Repeat test as needed. Do not overwork the dough or it will be tough.
Place dough onto a lightly floured surface. Divide into two equals parts forming two disks. Wrap with plastic wrap and chill for at least 1 hour (and up to 3 days). For this recipe, you will only use one disk. You can reserve the other half for later use.
After the chilling time, place dough on a floured surface, roll to .64-centimeters thick and place into a 23-centimeter round pie dish, crimping edges. Refrigerate until the filling is prepared.
Mix the golden flaxseed meal and water into a small bowl. Let sit for 10 minutes, or until it becomes thick and has a jellylike consistency.
Combine flaxseed mixture, corn syrup, granulated sugar, salt, cornstarch, butter, and vanilla paste into a medium bowl. Once combined, fold in the chopped pecans.
Preheat oven to 180°C
Pour the pecan mixture into prepared pie crust. Top with whole pecans, if desired.
Bake for 60-70 minutes, or until dark, thick and bubbly. The filling will be slightly loose when you take it out of the oven and will set as it cools. Store in refrigerator.
Recipe by Mommy’s Home Cooking
Madagascar Bourbon Pure Vanilla Bean Paste
