Pecan Pie with Autumn Leaf Crust

To make the dough, in a food processor, pulse together the flour, salt and the 2 tsp. 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.

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 just beyond the rim of the dish. Refrigerate 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 an autumn leaf piecrust cutter according to the manufacturer’s instructions, cut out a lattice top. Leaving the dough on the lattice cutter, refrigerate until ready to bake.

Position a rack in the lower third of an oven and preheat to 375°F (190°C).

Line the crust 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 crust 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.

Remove the top crust from the refrigerator and carefully invert the lattice onto the filling. Tuck the top crust under the edge of the bottom crust and press to seal. Sprinkle the top with sugar.

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