Pies Recipes

Partybus Pecan Pie – How to bake with Jacqueline Eng

How to make Pecan Pie with Jacqueline Eng at Partybus Bakeshop.

Want to bake with me? Sign up for a class at https://partybusbakeshop.square.site/class-dates

Note: This recipe makes one double-crust shell or two 9-inch shells and enough filling for one single-crust 9-inch pie.

Ingredients:

Pie Dough
– Pastry Flour – 400 grams or 2 cups
– Butter (unsalted and cold) – 240 grams or 1/2 Lb (2 sticks)
– Water (cold) – 24 grams or 1/3 cup
– Sugar – 15 grams or 1 Tbsp
– Salt – 7 grams or 1 tspn

Filling
– Butter (unsalted and melted) – 113 grams or 1/4 LB (1 stick)
– Eggs – 150 grams or 3 large eggs
– Sugar – 75 grams or 1/3 cup
– Honey – 75 grams or 1/3 cup
– Salt – 2 grams or 1/2 tspn
– Vanilla Extract – 5 grams or 1 tspn
– One 9 inch Pie Shell
– Crystalized Ginger (minced) – 30 grams or 1/4 cup
– Raw Pecan Halves – 80 grams or 3/4 cup

Directions:

1. Dice butter into small cubes, toss with flour in large bowl until all pieces are coated in flour.
2. Pinch each butter piece between your fingers, continue this until the texture is like wet sand (ricing technique).
3. Toss sugar/salt in with flour/butter mixture to evenly distribute.
4. Drizzle half of in water slowly, knead the dough just enough until dough pulls together into a rough ball(if dry add more water, you may not need all of it).
5.  Divide and pat into two rounds about 1-inch thick, wrap in plastic and chill at least 30 minutes. The dough can be kept in the fridge for up to 1 week and frozen up to 1 month.

**Move to filling**

6. Brown butter in a small pot on the stove, let cool.
7. Whisk to combine eggs, sugar, honey, salt, vanilla extract, and butter in a large mixing bowl.

**Remove dough from the fridge after at least 30 minutes**

8.  Remove dough from the fridge, if too cold/hard, soften by lightly beating with a rolling pin. Make sure to have ample flour for your hands and the rolling pin, otherwise the dough will stick and tear.
9. On parchment, Roll out to approx. ¼ inch thickness, top lightly with flour. (make sure you have 1″ overhang all the way around your chosen pie tin).
10. Flip parchment/dough sheet into your pie tin, make sure dough is pressed into all corners.
11.  Trim edges and crimp sides.

**Preheat oven to 375°F **

12. Place pie shell on parchment paper or foil-lined baking sheet.
13. Arrange pecan halves and ginger cubes evenly in the bottom of the pie shell.
14. Pour pie mixture into the shell.
15. Bake on the middle rack of the oven for 35-45 minutes until the top of the pie slightly puffs.
16. Let cool for at least 1 hour before slicing.

** ENJOY!!! **

For more info visit https://www.partybusbakeshop.com/

Stop by the bakery, our hours are:
TUESDAY 8am-7pm
WEDNESDAY 8am-7pm
THURSDAY 8am-7pm
FRIDAY 8am-7pm
SATURDAY 9am-4pm
SUNDAY 9am-1pm

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Video Credits:
Produced by Log & Hatchet
Directed & Edited by David Russo
Shot by Matt Warholak and Louis Rodriguez

Special thanks to Dream Machine Creative, Konrad & Paul, Dylan Steinberg, John Christon, Matt Warholak, & Louis Rodriguez.

Original of the video here

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