Yield 3 x 10 inch pie shells
20oz flour, all purpose
2 teaspoon salt
6oz lard, frozen
5oz butter, frozen
*1 large egg, white vinegar, water: crack the egg into a clear measuring cup and mix it slightly. Carefully add vinegar into the cup until you reach the 4 oz liquid measure then add water until the 6 oz measure. Stir together and set aside.
Preheat oven to 400°F convection bake.
Sift flour into large bowl and whisk in salt.
Using a box grater, grate the frozen lard and butter into the mix with the ribbon face.
Cut the fat into the flour with a pastry cutter until you reach the medium meal stage.
Pour in the water/egg/vinegar and stir quickly with a spatula. Finish the dough by hand, gently pressing and kneading until you have a solid ball.
Split the dough into 3 equal pieces, and wrap individually. Dough may be frozen and thawed in the fridge later, or held in the fridge for 3 days.
Lightly dust a large, sterilized surface with AP flour, dust your rolling pin, and roll out the dough as thin as you can ( ½ – ¼ cm is best).
Cut the dough into your desired shape, use a bit of water to help pinch any edges you are forming, brush with a kiss of egg wash, sprinkle with raw sugar, and bake at 400°F for 12-14 minutes – until the edges are golden and the filling is set.
Pecan Filling Ingredients
yield 1 pie
1 cup white sugar
1 ½ cups corn syrup
¼ cup butter
1 ½ teaspoon vanilla
1 ½ cup pecans, whole
Preheat oven to 350°F convection bake.
In medium saucepot, boil corn syrup and sugar for 2 minutes over med-high heat.
In separate bowl, lightly beat eggs.
Temper hot syrup mix into egg bowl. Strain to remove any lumps.
Stir in cold butter and vanilla.
Stir in pecans until coated.
Pour mix into 9 inch pie shell and bake at 350°F for 45-55 minutes until filling has completely set.
Allow to cool before serving.