Butter Pecan Pastry Recipes

BUTTER PECAN PASTRY

Steps:

• 1. Prepare pastry dough 3 hours before using. You may prepare it the night before and let it sit overnight if you prefer. Mix 1 1/2 cups butter, 4 cups flour, and 1 cup ground pecans. Blend well and store, covered in refrigerator for 3-12 hours. This helps make crust flaky.
• 2. When ready to start baking pastry preheat oven to 375 degrees. Butter a cookie sheet or pizza pan. In a large bowl beat 1/2 cup butter and 1/2 cup sugar together until well blended. Add 1/4 cup flour and 1 cup ground pecans. Blend well.
• 3. Divide pastry dough in 2 equal portions. Roll one half out to a 10 inch circle. Place on buttered cookie sheet. Spread filling on pastry to within 1 inch of edge. Roll out second half of pastry dough to another 10 inch circle. Brush the outside 1 inch of the pastry edge with water. Place on top of pastry with filling with water edge down. Water helps seal pastry edges. Press the edge and crimp with a fork or your fingers to seal. Combine 2/3 cup water and beaten egg from pastry recipe above and mix well. Brush top of pastry with this mixture. Bake for 35-40 minutes or until golden brown. Cut in small wedges to serve. Dust with powdered sugar if desired and serve with rum sauce.
• 4. SAUCE: Combine all ingredient in a small bowl. Mix well. Serve on top of pastry or on the side.

PECAN TARTS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease 8 3-inch tart tins.
• Roll out pastry and cut 8 5-inch circles. Fit pastry circles into greased tart tins.
• In a large bowl, combine eggs, sugar, butter or margarine, corn syrup, and vanilla extract. Mix well, then stir in pecans. Pour an equal amount of mixture into each pastry-lined tart tin.
• Bake in preheated oven for 30 to 35 minutes until pastry is golden brown and filling is set.

CLASSIC BUTTER PIE PASTRY

Steps:

• Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed., Shape dough into a disk for a single-crust pie; for a double-crust pie, divide dough in 2 with 1 piece slightly larger than the other. Shape into 2 disks. Wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. , For a single-crust pie: Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions., For a double-crust pie: Add filling to pie. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.

BUTTER PECAN PIE CRUST

Steps:

• In a medium bowl, stir flour, sugar and salt. with a pastry blender or 2 knives cut in butter until mixture resembles coarse crumbles. stir in pecans.
• sprinkle water over the top and toss with a fork until iniformly moistened. press dough firmly into a ball. wrap in plastic wrap and shill in freezer for 20 minutes.
• on a lightly floured surface, roll dough to 1/8-inch thickness and fit loosely ito a 9-inch pie plate; flute edge. place in freezer 15 minutes.
• meanwhile, preheat oven to 425'f. remove pe plate from freezer and prick bottom of shell. bake for 15 minutes or until edges are lightly browned. cover edges with foil and bake 5-10 minutes longer or until center is lightly browned. cool on wire rack.