"a pie so sweet...

...you'll forget I consistently forget your birthday and father's day."

I admit to being a flake concerning matters of calendar and celebration (except for my own). I can even be thinking about the holiday right up until the day arrives and then it magically slips from my mind like spaghetti from a spoon! Well, my dad's birthday was last weekend and since all I gave him for father's day was a big sweet phone call (he swears this is fine), I thought I'd bless his pop-out day celebration with a lovingly created and picture perfect (though I have no such photographic proof) pecan pie. It is his favorite dessert treat, and I was craving the feel of dough in my hands so I busted out a few simple ingredients and an old family recipe and tied it with a bow and served it to my pops with vanilla bean ice cream! (ok so there really was no bow its not an important detail)

As far as pie crusts are concerned I know there is a strong debate over butter vs. shortening: do you use a ratio or all of one or the other? Normally I wouldn't take the side of shortening but I've never seen a prettier shade of gold nor set my tooth against a flakier bite than the one produced by my mom's all-Crisco pie crust recipe. So there. (for the record I take the all-butter route with tart crusts)

Anyhow, would you like to see the recipe? I know you'd rather take a bite of pie (especially if you happen to be reading this entry with a hot cup of coffee next to you) but all I can offer at the moment are the words! When is your birthday? Wanna pie?

Pecan Pie
1 prepared pie crust (recipe follows)
3 eggs
3/4 c. brown sugar, packed
1/4 tsp. salt
1 c. light corn syrup
1 c. pecan halves (I chop half the pecans and leave the other half whole- this lets you get a nice clean slice but lets the pretty glossy whole pecans stand out for good looks)
1 tsp. vanilla

1. Beat eggs, add sugar and salt and mix well (I find a whisk works well for this step); add corn syrup, pecans and vanilla and stir (this time switch to a spoon). Pour mixture into the prepared pie crust.
2. Bake in a 425 degree oven for 8-10 minutes then turn the oven down to 325 to finish baking; 45-50 minutes or until set.
3. Let the pie cool almost completely before serving. Top with simple vanilla ice cream or homemade whipped cream (ice cream is best but you don't have to take my word for it!)

Traditional Pie Crust (makes enough for two 9 inch pie crusts and freezes well)
2 1/3 c. all-purpose flour
2/3 c. Crisco (it's made from vegetables so it can't be that bad!!)
1/4 tsp. salt
ice water

1. In a large bowl, combine flour and salt. Using a pastry cutter, blend in the Crisco until the mixture resembles loose floury gravel (sorry that is a bad description I know). Drizzle in a little (2 Tbs) ice water and blend with pastry cutter. Continue adding the water a little at a time until the dough feels cohesive but not wet. Ditch the pastry cutter and use your hands to mold the dough into a big ball. Divide the dough into two equal portions (if you happen to have a kitchen scale now might be a good time to use it).
2. Take one of the dough halves and set it on a floured surface. Set the other portion aside. Sprinkle the top of the dough with a little flour and get ready with the rolling pin. Using the rolling pin, roll the dough out to about 1/8 inch thick all around. While you are rolling out the dough you may want to check and make sure it isn't sticking too much to the counter. Use a large flat spatula to roll the dough onto the rolling pin then unroll it onto the pie pan. Trim off any excess dough that may be hanging too far over the edge. Tuck the dough under itself all along the perimeter of the pan edge. I use my thumbs to pinch the dough together which results in a nice clean look. You could also use a fork to pinch the dough along the edge. All done!
(I promise that when I get a camera I will redo this recipe with pictures because it is hard to describe the technique)