Pecan Pie with no Corn Syrup

For the pie crust mix flour and sugar into a large bowl. Add the cold butter in chunks and work into crumbs quickly. I usually do this by hand. Add the vinegar and a dash of water. Try working into a ball, only add about a tablespoon of water at a time, you should be able to form a ball, but it can still be crumbly. Cover and chill for half an hour or overnight.

Preheat oven to 180 degrees Celsisus and roll out dough on a lightly floured surface into a circle larger than your pie form. Pie forms are usually about 23cm/8-9 inches, you can also use a springform or tarte form. You may wish to crimp the edges for it to look pretty, how I do that, you can see in this video. We will need to blind bake the pie crust. This will help for the pie crust to bake evenly and for it to hold the filling. I usually place parchment paper I first crumbled a bit and then straightened again on top of the pie crust and weigh it down with dry rice/beans. Bake for about 15min, then take away rice/beans and parchment paper and bake for another 5-10min until your dough start to have a little bit of color. I usually store a jar with the dry rice/beans so that I can re-use for the next blind bake.

Meanwhile for the filling melt the butter and set aside. Then whisk eggs, molasses, sugar, vanilla extract and salt in a bowl, add the slightly cooled-off butter and mix again. I usually add about 160 grams of the nuts, combine it briefly and then pour into prepared pie crust. It is OK if the pie crust is still hot. The remaining 60 grams of nuts I like to arrange on top in a nice pattern.

Reduce oven temperature to 160 degrees Celsius and bake pie for about 40-55 minutes. The center should still wiggle a little when you give the pie form a nudge. The pie will continue baking after you take it out. So make sure not to bake too long as it will otherwise get dry. This pecan pie can be served warm or cold and freezes nicely.