Pecan Store June 25th, 2009

If you love pecan pie, really love pecan pie, then this post is for you. A friend forwarded this Oxford American article on to me and it’s all about pecan pie perfection and one writer’s love of each and every bite.”The goal is to make a crust that’s a lot like me-tender and flaky,” he explained.

“A lot of pie-dough recipes that call for cold butter ask you to dice the butter into little cubes and ask you to work the dough with a pastry cutter or your fingers. The method we use for the butter that makes it so much easier is to use a hand grater to grate the butter into the flour.”

The grated butter morsels look like the raw potato pieces that go into the hash browns at Waffle House. There is no lard around.

“The flavor of the crust is going to be much better with butter. It’s going to be like a cracker. It’s got a buttery taste and a crispiness to it that I really like.”

Check it out for yourself here and get ready for a serious pecan pie craving after you read it.

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