by Kelly J. Larson

Happy National PECAN PIE Day, friends! Since I’m a pecanaholic, I prefer a thinner pie that’s packed with pecans, so I use a fluted tart pan instead of a pie dish usually. Not always! Sometimes I crave a good old standard pie slice.I have a variety of tart pans that range in size and shape — round, square, rectangular. Allow a little depth when you fill the pan with filling since the eggs cause the mixture to puff up and expand somewhat.

CRUST:

• 1-1/4 cups flour
• 1/4 teaspoon salt
• 1/2 cup cold butter cut into 16 chunks
• 1/4 cup ice cold water

Mix flour, salt, butter in food processor until fine crumbs. Put a few ice cubes in a cup and some water to get it ice cold. Pour out water to measure 1/4 cup. Slowly pour the cold water into the flour mixture until processes together to form a ball.

Remove the food processor bowl and place it in the refrigerator to chill while mixing the filling ingredients. After filling is prepared, sprinkle a bit of flour on dough then lift it out with hands and press the dough into a flattened, thick circle.

Lightly sprinkle flour onto a counter or baker’s mat. Roll dough into pie crust shape with a rolling pin. Fold into fourths, then carefully transfer it to the pie pan. Gently press the dough into the fluted edges, then trim excess dough with a table knife. The dough is now ready for the filling.

FILLING:

• 2/3 cup sugar
• 1/2 teaspoon salt
• 1/3 cup melted butter
• 1 cup corn syrup (Karo)
• 3 eggs
• 2 cups pecans

Heat butter in microwave safe bowl, then stir in the sugar, salt, corn syrup and pecans. Add eggs last to allow butter to cool. Pour into prepared crust. If you prefer to arrange pecans in a uniform pattern, add them after you pour the filling into the prepared pie crust. Baking time varies, depending on pie thickness. For a regular size, bake 50 minutes at 350. For medium, bake 35 minutes and roughly 30 minutes for small tartlet sizes. Cool and serve.