Baking a beautiful holiday-worthy pie doesn’t require a lot of pastry-making skill when you use our prepared pecan pie filling. Using a fluted pastry cutter makes your pretty lattice top stand out even more.
Pecan Pie with Lattice Crust
For the dough:
2 1/2 cups (12 1/2 oz./390 g) all-purpose flour
1 tsp. salt
2 tsp. sugar
16 Tbs. (2 sticks) (8 oz./250 g) cold unsalted butter, cut into 1/2-inch (12-mm) dice
6 to 8 Tbs. (3 to 4 fl. oz./90 to 125 ml) ice water
1 egg, beaten with 1 tsp. water
For the filling:
1 jar (1 lb. 12 oz./875 g) pecan pie filling
4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, melted
To make the dough, in a food processor, pulse together the flour, salt and sugar until combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 6 Tbs. of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface, divide in half and shape each into a disk. Wrap the disks separately with plastic wrap and refrigerate for at least 2 hours or up to overnight.
Line a baking sheet with parchment paper.
Let the dough stand at room temperature for 5 minutes. On a lightly floured work surface, roll out 1 dough disk into a 12-inch (30-cm) round about 1/8 inch (3 mm) thick. Fold the dough in half and then into quarters and transfer to a 9-inch (23-cm) pie dish. Unfold and gently press the dough into the bottom and sides of the dish. Trim the edges flush with the rim. Reroll the scraps and cut out shapes using decorative piecrust cutters. Transfer the shapes to the prepared baking sheet.
On a lightly floured work surface, roll out the remaining dough disk into a 12-inch (30-cm) round about 1/8 inch (3 mm) thick. Using a fluted pastry cutter, cut 10 strips of dough of varying widths, from about 3/8 inch (1 cm) to about 1 inch (2.5) wide, from the center of the dough round. Transfer to the baking sheet with the cutouts. Using decorative piecrust cutters, cut out more shapes from the remaining dough. Transfer to the baking sheet.
Refrigerate the pie shell, cutouts and strips for 30 minutes.
Position a rack in the lower third of an oven and preheat to 375°F (190°C).
Line the piecrust with parchment paper and fill with pie weights. Bake for 20 minutes. Gently lift the parchment to check the color of the dough. Continue baking until the dough is golden, 5 to 10 minutes more. Transfer to a wire rack and carefully remove the pie weights and parchment paper. Let the piecrust cool.
Remove the lid from the pecan pie filling jar and microwave the jar for 1 minute. In a large bowl, using a fork, beat the eggs just until the yolks and whites are well mixed. Stir in the butter and then the pecan pie filling, blending with a fork until well combined. Pour into the cooled piecrust.
To create the lattice, lay 5 strips of dough spaced evenly apart on top of the pie filling. Fold back every other strip halfway and lay down a strip perpendicular across the unfolded strips. Repeat to place 5 strips of dough evenly across the top, folding back the alternate strips each time. Pinch the lattice strips onto the dough on the rim of the pie dish to make sure they bake together.
Brush the underside of the cutouts with egg wash and arrange them decoratively on the pie. Brush the lattice crust with the remaining egg wash.
Place the pie dish on a baking sheet. Bake until the center moves like set gelatin when the pie is gently shaken, 1 hour and 20 minutes to 1 hour and 40 minutes. Transfer the pie to a wire rack and let cool for at least 4 hours or up to overnight before cutting into slices and serving. Serves 8.
Williams-Sonoma Test Kitchen