Clarified pies can be difficult for some folks but there are some tricks to a successful pie.
- Blind bake the crust, this ensures the crust stays crisp and not get soggy on the bottom.
- Put the filling into the crust while it's still warm.
- Cook the filling to 130 degrees, this gives the pie a head start when placed into the oven. It will firm up with out getting the crust overly done. You will notice the lower baking temperature due to this step.
Pie Pan: 9 inch
Scale...Once you have one you will wonder how you baked without it.
Food Processor ... Not required but makes the job easier.
Instant Read thermometer
Oven: 375 degrees (Blind Bake Crust)
Bake: 10-15 minutes (Blind Bake Crust)
Yields: 8 Servings
1/2 c. soft white flour (63 g)
1/2 c. oat flour (50 g)
2 T. sugar (25 g)
1/2 tsp salt
2 T. unsalted butter chilled (28 g)
2 T. lard or shortening chilled (26 g)
2 T. cold buttermilk (31 g)
With a Food Processor or by hand
- Mix together flour, sugar, and salt thoroughly.
- Cut the butter into dry mix until the size of tiny peas. Then add lard or shortening and cut into the dry mix until the peas size pieces.
- Add some of the buttermilk and mix, do not over mix, add the remaining buttermilk, press into a ball, and then flatten into a rounded disk.
- Roll the dough into a strip and fold over into thirds. Repeat this process 3 times until the dough comes together.
- Then put into the refrigerate for 30 minutes.
- Remove the dough from the refrigerator. Roll the dough between two pieces of parchment paper or plastic. And place over the pie pan and press into shape.
- Blind Bake the Crust....More Information
Oven: 275 degrees NOTE: Adjust the racks in the oven
- Place the pie plate on a baking sheet just in case.
- Bake the pie in the lower 1/3 of the oven.
3 T. unsalted butter, cut into 3 pieces (42g)
3/4 c. dark brown sugar (150g)
1/2 tsp. salt
2 large eggs
1/2 c. light corn syrup (170g)
1 tsp. vanilla
1 tsp. espresso coffee
1 c. (4oz. pecans, toasted and copped coarse) (113g)
6 oz. semisweet, milk, and/or white chocolate chopped coarse.
- Melt the butter in a heatproof bowl set over a water bath maintained at just below a simmer. (I use a glass bowl place over a pan filled with water) Remove the bowl from the simmering water and stir in the sugar and salt until the butter is absorbed.
- Whisk in the eggs, then the corn syrup and vanilla until smooth.
- Return the bowl to the hot water bath and stir until the mixture is shiny and hot to the touch and registers 130 degrees on an instant-read thermometer.
- Off the heat, stir in the pecans.
- Pour the pecan mixture into the warm pie crust. Scatter the chocolate over the top and lightly press it into the filling with the back of a spoon.
- Bake the pie until the filling loos set but yields like jell when gently pressed with the back of a spoon. about 50-60 minutes.
- Cool the pie on a wire rack until the filling has firmed up, about 2 hours.
- Serve slightly warm or at room temperature.