Pecan Pie with Mesquite Flour Crust

Instructions

1 In a large bowl, mix together the dry ingredients. Using a pastry cutter or your
fingers, cut the butter into the dry ingredients until the mixture resembles
rough cornmeal (larger pieces of flour-covered butter will still be visible).
2 Add in the beaten egg and use your hands to knead it into the flour mixture
until it forms a ball of dough (this process may take a while).
3 Once the dough forms into a ball, if it’s too dry (i.e., if it cracks when
formed into a disk), add a tablespoon at a time of the milk and knead until the
milk is completely incorporated into the dough. Form the dough into a disk, wrap
it in plastic wrap and place in the refrigerator for 15 minutes.
4 Then, roll the dough between 2 pieces of waxed paper until it forms a circle
large enough to fill and slightly overhang a 9-inch pie plate. Carefully peel
the top piece of waxed paper off the rolled-out piecrust, center the crust over
the pie plate and ease the crust into the plate while slowly and carefully
peeling the waxed paper off the crust.
5 Form the crust into the plate and crimp the edges. Carefully cover the crust
with plastic wrap and return it to the refrigerator for 20 minutes. While the
piecrust is chilling, make the pie filling.
6 Heat the oven to 350°. Using a mixer or food processor, mix together all the
ingredients except the pecans.
7 When the filling is well blended, stir in the pecans—making sure all the pieces
are well coated with the filling.
8 Pour into the prepared, chilled pie shell and bake until the crust is golden and
the filling is puffy but still slightly wobbly in the center—about 40 to 45
minutes. The filling will settle down and solidify as it cools.

Pecan Pie with Mesquite Flour Crust

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

Pecan Pie with Mesquite Flour Crust

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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