A pretty modified (ie perfected) version of an old standby favorite in my family.

Step 1: oh so crusty

obviously, the first thing. You could use a regular pastry shell, or a shortbread crust or one of the kind you unroll but that is not as much fun. This is a pat-in-pan crust, similar to a shortbread.

1 1/2 C flour
1/2 teaspoon salt
1/4 t cinnamon
1 stick (8T) softened butter
3 T cream

Preheat oven to 400F
Put flour, salt and cinnamon in a food processor and give it a quick whir to combine. Cut the butter into 8 pieces and add to the flour mixture. Pulse in the food processor until it looks like course sand. (I promise it tastes better) Add the 3 T cream and pulse until it holds a shape when you pinch it, play-doh consistency.

OPTIONAL: You can replace 1/4 C of the flour with pecan or another nut flour. You could also replace 1/2 C flour with bread or Whole Wheat flour for different tastes/textures.

Dump the contents into a greased pie plate. Mix briefly with your hands to make sure it is all combined. Spread it out and press/form it with your hands. Make a nice thick rim to be crimped. Use a flat bottomed glass to press the crust on the bottom. Crimp the rim with a fork or one of those fancy crimping tools. Prick the bottom and sides of the crust with a fork so it doesn't get bubbles underneath the crust.pop that bad boy into a 400F oven for 12-15 min, until nice and golden brown. Check it every now and again to make sure no bubbles are forming.
<p>What type of cream is used on the crust? This is the only item I have pending to start making the crust. Please let me know ASAP if possible.</p>
<p>i use heavy cream. I've made this about 20 times over the years and it's awesome!</p>
Use coins as weights in blind baking. The crust ingredients and temps can't possibly make for flaky crust and with all due respect, where's the molasses?
Absolutely AMAZING!!
Thank you SO much for this recipe. It's awesome.
half Tablespoon
what does 1/2 T cinnamon means
YUM! I'm not a drinker but I can appreciate the flavor kick. I have buckets of pecans to shell in the basement so if you want to come over and help we can make a pie or two! I'll go make the coffee . . .
If you are more of a bourbon folk, substitute for the rum. The bourbon goes especially well if you through in 1/4c of finely chopped chocolate and have a bourbon/vanilla whipped cream with it. I normally fill crusts with rice but for this crust the fillings i've tried seem to stick and take bits of the crust with them so i just prick and check. Thanks for the comments.
it just might be because i am from kentucky, but i dont think you can have pecan pie without a shot of bourbon in there.
Very, very nice. I don't know why, but in all the years I've been baking pecan pies, I never thought to glaze the crust! Next time, though!! You could fill the crust with navy beans while is bakes, too, to avoid the bubbles. I'm thinking on making one for Saturday afternoon! Nothing like a really good pie and an old movie.

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