For Thanksgiving this year it was a little weird. I am an esthetician and in years past have worked at a Med-spa where we had the holidays off. Well, now I work at a JW Marriott Resort, which equals ZERO holidays off:( The job is incredible, the holidays are a bummer. So this year I worked in the morning/early afternoon. I didn’t know until that morning though what my schedule would be like for the day, so it left me to not being able to cook much. I did however make this amazing Pecan pie. Ugh-it was delicious. My MIL makes it all the time, and its Js absolute favorite, so I thought I would give it a shot.
I cook a lot, I don’t make pies..ever. This was the first time I ever made a crust for a pie, and let me tell you…it tasted good- but was a complete mess trying to work. The stupid thing kept crumbling {maybe because I used whole wheat flour? Its the only thing I did differently than the instructions.} So if any of you out there have done this before, let me know if that was my problem- because I was baffled!!
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| You like my heart in the middle?! |
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| SILPATs are a must, even though I still make a massive mess off of them |
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| This is what he does any time something is in the oven. Sits, sniffs, and waits:) |
Pastry
| 1 | cup Gold Medal® all-purpose flour |
| 1/2 | teaspoon salt |
| 1/3 | cup plus 1 tablespoon shortening |
| 2 | to 3 tablespoons cold water |
Filling
| 2/3 | cup sugar |
| 1/3 | cup butter or margarine, melted |
| 1 | cup corn syrup |
| 1/2 | teaspoon salt |
| 3 | eggs |
| 1 | cup pecan halves or broken pecans |
- In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; press with times of fork or flute if desired.
- In another medium bowl, beat all filling ingredients except pecans with wire whisk or hand beater until well blended. Stir in pecans. Pour into pastry-lined pie plate.
- Cover edge of pastry with 2- to 3-inch-wide strip of foil to prevent excessive browning. Bake 40 to 50 minutes or until center is set, removing foil for last 15 minutes of baking. Refrigerate at least 2 hours until chilled before serving. Store in refrigerator.
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| All finished and ready to be devoured. See- my crust totally sucked:( |
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| We also had a Thanksgiving with friends. Love these ladies- thanks for hosting Kristin. |
So, what was your favorite dishes this year? Any must haves for next year? I love getting new recipes!
Also, this is what I have been up to over here- lots and lots of this..and I love it!
<3,
Adri
Tell us more about your job, I’m extremely curious! (Is that ok?) :O)
I don’t know what to tell you about your crust. I buy mine. (yeah, I know, I know)
I thought your pie was beautiful! Thanks for bringing the yummy desserts that night.
haha steph, that is ok! I do facials at a JW Marriott resort. I graduated from ASU in 2007 and realized that I wanted to do skin instead of my degree, so i went to esthetic school and have been doing it ever since. I worked at a medspa for almost two years and now am at Marriott. I LOVE it.
Kristin- youre a cute liar! haha love u
<3,
Adri