I’m bringing pecan pie to Thanksgiving this year. Eager to get started, I kicked off the project today. Dough will keep in the refrigerator for about a week, so I’ll make the dough today and pie tomorrow night. That schedule gives the pie time to thoroughly cool overnight for Thursday’s Thanksgiving.
It turns out that picking a dough recipe was no small task. Despite the seeming simplicity of a pie crust, there are many schools of thought. Some think the perfect pie dough calls for butter, some call for shortening, and others call for a little of both. There are some special ingredients (like vodka!) out there too.
I chose Smitten Kitten’s all butter recipe. You can find her recipe, with helpful step by step pictures here. This recipe is safe for beginners. I didn’t have a pastry blender, so I used a large fork and a knife to work the butter and the flour mixture together. It was labor intensive, but worked just fine.
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