Pie crust, obviously the first step in making a pie,
and people get really nervous about making pie crust.
They think that it's gonna be complicated.
It's really not.
It just takes a cold refrigerator
and some simple ingredients.
Obviously, I'm going to start with all-purpose flour.
Can't have pie without flour.
Sorry, if you're off the gluten, too bad for you, no pie.
(laughter)
More pie for me!
That's what I say. I love you Gail.
I love you.
Salt, a little salt and a little sugar.
And then I'm going to pulse this up
and I'm gonna add chilled butter.
You want to make sure your butter is chilled.
I'm just gonna give it one pulse, and cut into cubes.
And you're gonna just pulse that up a bit
until it's sort of like a coarse meal.
So there you go.
See it's kind of like a coarse meal,
that the butter is just in little bits all broken up.
An egg goes in,
and depending on the size of the egg,
depending on the moisture in your kitchen,
you might need to add a little bit of water after,
just to make sure it's the right consistency.
It looks pretty close though.
Yeah, I think this is actually really good.
So you're gonna roll this out into a disc, wrap it, put it
in the fridge for about half an hour to chill
it down again, because all of that pulsing has
warmed it up and the butter sorts of get soft.
Roll it out
with some flour,
and then I'm going to put it in this pie pan right here.
Pie dish.
Pie dish, pie, yes.
Crimped it.
Beautifully crimped. Cut it.
You're gonna actually take a piece of parchment,
take a fork and just dock,
this is what's called docking
Yup
Put a few little holes in the bottom.
This will help it from rising and puffing up,
'cause you want the bottom to stay really flat.
Piece of parchment and some dried beans to weigh down,
and this is gonna go in the oven at 375
about 10, 15 minutes.
Then, you're just gonna take off the parchment
and put it back in the oven another five or six minutes
just til it's lightly golden.
And it looks like this,
and then you're gonna build your filling
right into this crust.
Filling is sugar,
melted butter,
so a little corn syrup too,
that's gonna make the filling all
glossy and rich it's gonna make it like
pecan pie filling.
Exactly Right.
Some flaky sea salt,
and I'm gonna add a little
salt at the end too. Love sea salt, right.
Salty and sweet together.
Yes.
Especially with the nuts, Love 'em.
I find. Oh totally
important.
I have some cocoa powder,
and I'm gonna whisk.
Do you wanna just do me a favor
and give that a little whisk. Sure, sure, sure.
Three eggs?
Three eggs, lightly beaten.
There you go.
Perfect.
I'm gonna whisk all of this together,
and then I'm gonna add some melted chocolate
and of course, thank you, some pecans.
You just throw this in the microwave or
what's the deal? Yep.
I do it in the microwave exactly.
Always microwaveable bowl.
On like ten fifteen second intervals,
so that you don't burn it or it doesn't seize up.
Nice.
Fold the chocolate in, and then behind me there's.
A little smidge of vanilla?
Yes please, just a like a teaspoon of vanilla
would be great.
Boop.
Thank you, and then behind you there's a bunch
of toasted pecans.
I pre-toasted them in the oven just for a few minutes.
You don't want to toast them till they have a ton of color.
Just till you start smelling them,
because nuts burn really easily,
as you know. Right, exactly.
And in they go.
Fold those in.
And then you pour this into your pie filling.
I mean into
your pie crust, right. Into your pie crust.
Excuse me, that's already half baked.
Goes right into the crust.
And there you go. Gorgeous!
(audience clapping)
And then you bake this like 45 minutes in the oven,
and my trick at the end is, you can bake it in the oven
about 45 minutes.
It comes out looking beautiful and toasty,
and chocolatey and
pecany. Oh my god.
Let's put it there So gorgeous.
Yeah, yeah, yeah. And finish it up with you.
Get this out of the way.
Now, I like to serve it with
a little bit of sea salt.
Yum.
Just on top, because then you're gonna get that
little added crunch
and that salty moment. Like salted nuts.
(audience cheering)