Ever wonder how to make the perfect pie crust? Chef Adriene Rathbun from Social shows how to bake up an an easy pie crust and a simple chocolate pecan filling.
Yields 1, double crust
2 ½ cups unbleached all-purpose flour
1 ½ teaspoons sugar
1 teaspoon salt
½ cup (1 stick) chilled unsalted butter, cut into ½ inch cubes
½ cup chilled lard, cut into ½ inch cubes
5 tablespoons (or more) ice water
Blend flour, sugar and salt in processor. Add butter and lard; using on/off turns,
blend until mixture resembles coarse meal. Transfer mixture to medium bowl.
Add 4 - 5 tablespoons ice water and mix with fork or hands until dough begins to clump
together, adding more water by teaspoonfuls if dry. Gather dough together.
Divide dough by half; flatten each half into disk or ball. Wrap each disk in plastic and
refrigerate at least 1 hour. Soften slightly at room temperature before rolling out.
Can be made 3 days ahead. Keep refrigerated.
Chocolate Pecan Pie Filling
(Courtesy Artfully Done)
Single pie crust (recipe above)
½ cup butter
½ cup chocolate chips
1 cup sugar
2 eggs, beaten
½ cup chopped pecans
½ cup shredded coconut
Preheat oven to 350 degrees. Combine chocolate chips, butter, sugar, eggs, pecans and coconut in a medium sauce pan. Over medium-low heat, stir until just melted. Be careful not to scorch. Remove from heat and pour into unbaked pie shell. Place several pecan halves, around the perimeter for decoration. Bake for 35 to 40 minutes (will be moist in the center).