Wild Idea Buffalo Recipe of the Week - Grandma Hittle’s Pecan Pie

I 've got one mouth watering dessert recipe this week for the Wild Idea Buffalo Recipe of the Week, Grandma Hittle’s Pecan Pie. It's off the Wild Idea Buffalo website from Jill O'Brien of Wild Idea Buffalo. You can check out all the Wild Idea Buffalo Meat Selections, Tips, Articles, and Recipes from their on-line site.   http://wildideabuffalo.com/



Grandma Hittle’s Pecan Pie

Ingredients:
4 – eggs
¼ – pound butter, softened
2 – cups dark, pure cane brown sugar, packed
2 – teaspoons pure vanilla
1 – pound pecans, halves or whole *I used 8 oz. of each.

Preparation:
1)   In mixer, beat eggs. Add remaining ingredients in order and mix well to incorporate.
2)   Pour into prepared piecrust. *Look for my note in piecrust instructions.
3)   *Optional step: Place pie in a 1” water bath.
4)   Bake pie in a 350° oven, for 55 to 60 minutes. *I had to cook for about 15 minutes longer.
5)   Remove form oven and allow to cool and set for 2 hours before serving.



Jill’s Pie Crust (makes 2 – 10” deep-dish pie crusts)
Note: For custard style pies I have learned that pre-baking crust partially will give you a nice flakey crust on the bottom. You may also need to cover crust half way through baking pie, to keep from browning. A little extra effort, but so worth it!

Ingredients:
3 – cups flour, plus a bit more for rolling
½ – teaspoon salt
1 – Tablespoon sugar
¾ – pound salted butter, chilled and cut into pieces, plus a little more softened for buttering pan and foil
1 – egg, beaten
1 – teaspoon cider vinegar or lemon juice *I used half of each.
2 – Tablespoons cream
1 – ice cube

Preparation:
1)   Pre-heat oven to 450°.
2)   In mixer using pastry blender, mix flour, salt & sugar.
3)   In small dish, beat eggs. Add vinegar and cream and mix well. Add ice cube to mixture to keep cold, and allow ice to melt almost all the way.
4)   Add chilled butter to flour mixture until incorporated.
5)   Slowly drizzle in egg mixture.
6)   Remove dough from mixer with floured hands, shape into ball and cut in half.
7)   Press dough into disk shape with your hands and place dough onto floured parchment. Top dough with additional floured parchment and roll out.
8)   Transfer dough to buttered pie pan carefully. Press lightly into pan, crimp edges and pierce the dough randomly with a fine tined fork, about 8 times.
9)   Chill the piecrust for 30 minutes in the refrigerator.
10) Lightly butter foil and place buttered side down on top of piecrust, shaping foil in piecrust shape without disturbing edges.  Fill foiled crust at least half way up with beans, rice or pie weights.
11) Place in 450° pre-heated oven and bake for 25 minutes.
12) Remove foiled piecrust from oven and remove foil gently. Return piecrust to oven to allow the bottom to brown, about another 10 minutes.
13) Remove from oven and allow to cool slightly before filling.


http://wildideabuffalo.com/2014/pumpkin-or-pecan/