Eat and Drink Make Bouchon Bakery's pecan pie this Thanksgiving By GEORGIA KRAL November 16, 2015 9:46 AM Print Share fbShare Tweet Email There's a lot of talk around Thanksgiving about the turkey, and while we admit it's important to do the bird right, we are partial to dessert. Pie, specifically. Bouchon Bakery's pecan pie stands out in a field of contenders thanks to its simplicity and depth of flavor. And we have the recipe from Bouchon Bakery director Alessandra Altieri. Make this dessert for Turkey Day and all your friends and family will be, well, as happy as pie. Ingredients for Pate Brisee pie dough Photo Credit: GEORGIA KRAL 2 sticks butter, diced and cold 1 cup flour 1 tsp. salt 1/2 cup water (cold) Combine dry ingredients Photo Credit: GEORGIA KRAL In a mixer with paddle attachment, combine and mix flour and salt. Add butter Photo Credit: GEORGIA KRAL Add butter and mix until mealy, about 3 minutes. Pro tip from Chef Ali: Don't over mix the butter. You want the butter chunks to be pea sized, not fully incorporated. When the dough cooks the butter melts and releases steam, which gives the crust its flakiness. Like this Photo Credit: GEORGIA KRAL This is what the dough should look like after combining the butter. See the pea-sized chunks? Add water Photo Credit: GEORGIA KRAL Add water, a little at a time, until combined. It should be flaky, not ball shaped. Like this Photo Credit: GEORGIA KRAL After adding water, the dough should look like this. You should be able to squeeze the pieces off the paddle and they come together. If not, add a tiny bit more water. Shape and refrigerate Photo Credit: GEORGIA KRAL Using spatula, move dough to counter and shape into a round. Wrap in plastic wrap and chill in refrigerator for at least one hour. Roll out the dough Photo Credit: GEORGIA KRAL Flour your surface liberally and keep extra flour close by. "Don't be afraid of flour," Alessandra says. Roll to approximately 1/4 inch thickness by using the "roll and rotate" method. Pro tip: After a couple of rolls, rotate the dough a 1/4 turn, roll again and rotate again. This stretches the gluten in the flour in each direction proportionally. If you only roll in one or two directions, the gluten will not be evenly distributed. Roll the dough until it's about an inch bigger than the ring or pie dish you will be using. Position ring or dish Photo Credit: GEORGIA KRAL Bouchon makes their pie in a tart ring, but you can use a pie dish at home too. Crust thickness is also flexible, just adjust the baking time if you want it thicker or thinner. If using a ring, position it on the dough and cut about an inch around it. If the dough is warm to the touch (it will be warm if you took some time to roll it out), put it on a tray lined with parchment paper and put back in fridge until it has cooled. Put dough into ring Photo Credit: GEORGIA KRAL Quickly and smoothly, move your rolled out dough into the ring or pie dish. Tuck the sides in and don't stretch the dough. Get the dough flush up against the sides Photo Credit: GEORGIA KRAL Use your fingers or a round cup or even an aerosol can to bring the dough tightly up against the sides of the ring or dish. Cut the edge Photo Credit: GEORGIA KRAL Cut the edge of the dough at an angle so it doesn't shrink into the ring or pie dish. A tiny bit of dough hanging over is ok. Prep for baking Photo Credit: GEORGIA KRAL Place tart or pie dish on a parchment-paper lined baking sheet. Line the dough with plastic wrap (it won't melt) or parchment paper and then fill it with dried beans or pie weights. Pro tip: Chef Ali swears by beans over weights. They more evenly distribute weight, and can be used over and over again. Bake crust at 350 degrees for approximately 35 minutes or until lightly golden. Filling ingredients Photo Credit: GEORGIA KRAL *All ingredients should be at room temperature* 1/2 cup light brown sugar 1 cup maple syrup 1/2 teaspoon salt 1 tablespoon molasses 1/3 cup cream 1/4 cup egg yolks 1/4 stick butter 4 teaspoons bourbon 1/3 cup pecan halves 1/4 cup pecan pieces, toasted Start combining Photo Credit: GEORGIA KRAL In a large bowl, whisk together brown sugar, maple syrup, salt and molasses. Cream... Photo Credit: GEORGIA KRAL Whisk in cream. Yolks.. Photo Credit: GEORGIA KRAL Whisk in egg yolks. Be careful to not over beat. Butter & bourbon Photo Credit: GEORGIA KRAL Whisk in melted butter and bourbon. (Note: bourbon can be left out, but it's not recommended.) Strain Photo Credit: GEORGIA KRAL This extra step is not completely necessary, but Chef Ali recommends it. By passing the filling through a strainer you will ensure any tiny chunks won't make it into the pie. Consistency is everything. Add pecans to baked shell Photo Credit: GEORGIA KRAL Remove the shell from the oven. (If using ring, leave it.) First scatter pecan pieces into shell, followed by pecan halves. You want the whole pecans on top. Magic moment! Photo Credit: GEORGIA KRAL Pour your filling over the pecans until the shell is filled. Don't pour all in one place. Pro tip: use a measuring cup to make pouring easy. Time to bake Photo Credit: GEORGIA KRAL Bake the filled shell at 275 degrees for 45-55 minutes, or until the center no longer jiggles. Remove ring after baking (and once it has cooled). Bouchon Bakery's Pecan Pie Photo Credit: GEORGIA KRAL The finished product. Bouchon Bakery serves its pecan pie with a dollop of maple syrup whipped cream. By GEORGIA KRAL Share on Facebook Share on Twitter More on this topic Bouchon Bakery's Simple Thanksgiving Pumpkin Pie recipeBaking doesn't have to be difficult! 8 Thanksgiving cooking tips for your tiny NYC kitchen Is your tiny kitchen/living room/closet up for the most important feast of the year? How to make Bouchon Bakery's summer raspberry éclairsWe went into the kitchen at Bouchon Bakery and came out with this recipe. Comments We're revamping our Comments section. Learn more and share your input.