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1
SWEET PIE PASTRY.
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2
Combine the sugar, flour, butter, and salt in an electric mixer bowl fitted with the paddle.
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3
Mix on low speed until the mixture looks like small peas, about 2 minutes.
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4
Slowly pour in the water so that the dough just holds together.
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5
Mix for 10-15 more seconds.
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6
Gently form a rough ball of dough with your hands, flattening to a 6 inch disc.
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7
Wrap in plastic and chill for 30-40 minutes.
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8
Roll the dough on a lightly floured work surface to a 12-inch circle.
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9
Carefully place the circle into a 9-inch pie pan, easing the dough gently into the pan.
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10
Trim the dough, using a scissors, allowing a 1/2-inch excess border around the edges.
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11
Fold the excess under, keeping it flush with the pan.
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12
Crimp the edge decoratively and poke with a fork every 1/2-inch on the bottom and sides of the pastry.
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13
Freeze until ready to bake.
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14
PECAN FILLING.
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15
Preheat the oven to 350.
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16
Whisk together the eggs, yolks and corn syrup in a bowl.
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17
Add the brown sugar, melted butter, cream and vanilla.
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18
Mix well.
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19
Place the toasted pecans into the prepared pie crust.
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20
Strain the filling directly over the pecans.
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21
Bake for 45-55 minutes or until just starting to puff, and a light golden brown.
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22
Cool to warm.
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23
Serve lukewarm with a scoop of vanilla ice cream or softly whipped cream.
