This Thanksgiving dessert is easy as pie, thanks to our jarred pecan pie filling. And because the filling is so easy to make, you’ll have plenty of time to make decorative cutouts or a lattice crust for the top for your prettiest pie ever. Check out our Guide to Pie for all info you’ll need.
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
- 3 eggs
- 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 separately with plastic wrap and refrigerate for at least 2 hours or up to overnight.
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) deep-dish pie dish. Unfold and gently press the dough into the bottom and sides of the dish. Trim the edges, leaving a 1/2-inch (12-mm) overhang. Fold under the excess dough and, using your thumb, decoratively flute the edges. Using a fork, gently poke holes in several places on the bottom of the crust. Refrigerate the piecrust for 30 minutes.
On a large sheet of lightly floured parchment paper, roll out the remaining dough disk into a 12-inch (30-cm) round about 1/8 inch (3 mm) thick. Using a sharp knife or a pastry cutter, cut it into strips about 1/2 inch (12 mm) wide and arrange them on a baking sheet. Refrigerate until ready to bake.
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 woven lattice top, use the longer pastry strips near the center of the pie and the shorter ones near the edges. Cross the two longest strips over the center of the filled pie. Place a second long strip over the top cross strip. Fold back every other strip onto itself and lay a cross strip in place, then return folded-back strips to their original position. Continue weaving in this fashion, working from the center of the pie toward the edges, until all the strips are used. Pinch the lattice strips onto the dough on the rim of the pie dish to make sure they bake together.
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. The pie will fall slightly after removing it from the oven. Serves 8.
Williams Sonoma Test Kitchen