No Fail Gluten-Free Pecan Pie Recipe

Updated at: Thu, 21 Nov 2024 09:54:12 GMT

Step 1

Place the cubed butter in the freezer for 10 minutes. Mix together the cold water, sour cream, and vinegar in a small bowl. Place the liquids bowl in the refrigerator until you are ready to use.

Step 2

FOOD PROCESSOR: Pulse flour, sugar, and salt together until mixed.BY HAND: Whisk dry ingredients in medium-sized bowl.

Step 3

FOOD PROCESSOR: Process the butter into the flour mixture until well incorporated, evenly dispersed, and without large chunks.BY HAND: Use a pastry blender, fork, or fingers to cut and knead butter into the dough until it is well incorporated throughout.

Step 4

FOOD PROCESSOR: Add the liquids to the food processor and pulse until the flour becomes moistened and small dough clumps appear. If dough doesn't start to come together, add a touch more cold water. BY HAND: Add half the liquids and knead with fingers or a fork. Pour in the remaining liquids. Knead until the dough starts to come together and the liquids are well mixed with flour.TIP: To check if you have enough liquid, clump and flatten a small bit of dough. If it doesn’t stick together, is crumbly, or breaks apart easily, add a small dash of ice water. Pulse a few times and recheck. If the dough is too wet or sticky, add a dash of flour. Pulse a few times and recheck.

Step 5

Turn dough onto sheet of plastic wrap and flatten into a thick 1" disk. Wrap tightly and refrigerate for at least 1 hour or freeze for 30 minutes. Before rolling out, let sit on counter 5 minutes so it is easier to work with.

Step 6

Preheat the oven to 425ºF. Lay a large piece of parchment paper on your workspace. Place unwrapped dough disc in middle and place same sized sheet on top. Use a rolling pin to press and spread out down from the middle out. Roll out into a circle slightly larger than your pie dish.

Step 7

Remove top paper, and invert onto pie dish. Remove second paper. Tip: If the dough warmed while rolling, it may be trickier to take the paper off. If this happens, leave the paper on, and stick the whole thing in the fridge for 5-10 minutes. Once the crust is chilled again it's much easier to pull off the paper. If the dough is too cold and the crust breaks, let it sit on the counter for a minute first.

Step 8

If necessary, trim the edges so there is an even 1/2 inch overhang all around the edges. Tuck the edge under, all the way around, and then use your finger and thumb to make a decorative edge. Freeze the crust for 15 minutes while you prepare the pecan filling.

Step 9

In a medium bowl whisk together the eggs, corn syrup, brown sugar, melted butter, molasses, cornstarch, and salt. Place the pecans on bottom of the chilled pie shell and pour the filling on top.

Step 10

Bake at 425ºF for 10 minutes ON THE LOWEST OVEN RACK, and then reduce the oven to 325ºF to bake for 50-60 minutes longer. For best results, use a pie shield after 20 minutes to protect the crust from becoming overly browned. The pie is done when the edges are set and the middle jiggles just slightly, but does not wave back and forth. For best results, use an instant read thermometer and it should read 185-200ºF in the center.

Step 11

Let the pie cool completely, at least 4-6 hours before slicing and serving. The filling will set as it cools. Store leftover, loosely covered with foil, at room temperature up to 3 days.

Step 12

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