- 1 1/2 cup Crisco vegetable shortening
- 3 cups all-purpose flour
- 1 egg
- 4 Tbsp cold water
- 1 Tbsp Grand Teton Brewing’s Bitch Creek ESB
- 1 Tbsp white vinegar
- 1 tsp salt
- 1 unbaked pie crust
- 1 cup white sugar
- 3 Tbsp brown sugar
- 1/2 tsp finely ground sea salt
- 3/4 cup corn syrup
- 1/4 cup light corn syrup
- 3/4 tsp vanilla
- 1/3 cup melted salted butter
- 3 eggs, lightly beaten
- 1 cup chopped pecans
- 1/2 cup whole pecans
- 1/3 cup Grand Teton Brewing’s Bitch Creek ESB
- Pie Crust (makes 3 crusts)
- Work the Crisco into the flour for about 3 or 4 minutes. It should be pretty crumbly at that point. Be sure to incorporate the flour and shortening evenly.
- In another bowl, beat an egg and pour it into the flour/shortening mixture. Add your remaining ingredients (water, Grand Teton's Bitch Creek ESB, vinegar, and salt.) Stir together gently until all of the ingredients are incorporated.
- Separate the dough into thirds and roll into evenly sized balls. Place in separate ziplock bags and flatten them a bit to assist in rolling later.
- Place in the freezer. Leave the dough you plan to use in the freezer for 20 minutes before rolling it out.
- When your dough is ready, remove from freezer and roll it out so you have about a 1/4 inch overhang on your pie plate. Take the overhang and fold it up to form a rim for the upper crust.
- Pecan Filling
- Marinate chopped pecans in 1/3 cup Bitch Creek. Set aside.
- Mix white sugar, brown sugar, salt, corn syrup, light corn syrup, butter, eggs and vanilla in a bowl.
- Pour your marinated chopped pecans in the bottom of the unbaked pie shell. Pour the syrup mixture over the top.
- Arrange the 1/2 cup of whole pecans on the pie surface. Cover the pie with foil.
- Bake pie at 350°F for 50 minutes. Remove foil, then continue baking for 20 minutes.
- Note: Baking times vary based on ovens and elevations, so just keep an eye on it. When it is done, it will be slightly, but not overly jiggly. It will set as it cools. Cooling overnight is recommended.