Receiving Instructions

Store unopened at room temperature for up to 12 months.

Preparation Instructions

Ingredients for Dough

2 1/2 cups (12 1/2 oz./390g) all-purpose flour
1 tsp. salt
2 tsp. sugar
16 Tbs. (2 sticks) (8 oz./250g) cold unsalted butter, cut into 1/2-inch (12-mm) dice
6 to 8 Tbs. (3 to 4 fl. oz./90 to 125ml) ice water
1 egg, beaten with 1 tsp. water

Ingredients for Filling

1 jar pecan pie filling
3 eggs
4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, melted

Directions

To make dough, in food processor, pulse together flour, salt and sugar until combined, about 5 pulses. Add butter and process until mixture resembles coarse meal, about 10 pulses. Add 6 Tbs. of ice water and pulse 2 or 3 times. Dough should hold together when squeezed with your fingers but should not be sticky. If crumbly, add more water 1 tsp. at a time, pulsing twice after each addition. Turn dough out onto work surface, divide in half and shape each into disk. Wrap separately with plastic wrap and refrigerate for at least 2 hours or up to overnight.
Let dough stand at room temperature for 5 minutes. On lightly floured work surface, roll out 1 dough disk into a 12-inch (30-cm) round about 1/8 inch (3 mm) thick. Fold dough in half and then into quarters and transfer to 9-inch (23-cm) deep-dish pie dish. Unfold and gently press dough into bottom and sides of dish. Trim edges, leaving 1/2-inch (12-mm) overhang. Fold under excess dough and, using thumb, decoratively flute edges. Using fork, gently poke holes in several places on bottom of crust. Refrigerate piecrust for 30 minutes.
On large sheet of lightly floured parchment paper, roll out remaining dough disk into 12-inch (30-cm) round about 1/8 inch (3 mm) thick. Using sharp knife, decorative pastry cutters or rolling piecrust impression mold, cut out decorative shapes as desired. Arrange on baking sheet. Refrigerate until ready to bake.
Position rack in lower third of oven and preheat to 375°F (190°C).
Line piecrust with parchment paper and fill with pie weights. Bake for 20 minutes. Gently lift parchment to check color of the dough. Continue baking until dough is golden, 5 to 10 minutes more. Transfer to wire rack and carefully remove pie weights and parchment paper. Let piecrust cool.
Remove lid from pecan pie filling jar and microwave jar for 1 minute. In large bowl, using fork, beat eggs just until yolks and whites are well mixed. Stir in butter and then pecan pie filling, blending with fork until well combined. Pour into cooled piecrust.
Bake until center moves like set gelatin when pie is gently shaken, 1 hour and 20 minutes to 1 hour and 40 minutes. Transfer pie to wire rack and let cool for at least 4 hours or up to overnight. Pie will fall slightly after removing from oven.
While pie is cooling, remove baking sheet with pastry cutouts from refrigerator and brush lightly with egg wash. Bake until lightly golden brown, 6 to 10 minutes, depending on size of cutouts. Transfer baking sheet to wire rack and let cutouts cool completely.
Arrange cutouts on cooled pie, cut into slices and serve.
Serves 8.

The Great San Saba River Pecan Company Pecan Pie In-A-Jar