RobertPhillips
Member
Pit boss vertical with competition blend
No water in pan
Set to 350 degrees and placed on middle rack
Butter pastry
2 and 2/3 cups all purpose flour
1 tablespoon sugar
1 teaspoons salt
1 cup frozen butter grated
1/2 cup plus 2 tablespoons water
Can make into tarts or pie makes 18 medium size tarts or 2 pie shells
Measure dry ingredients fold in grated butter and place in refrigerator for one hour add ice cold water and blend do not over mix roll in wrap and place in refrigerator for an hour roll into size of pan you like
Filling
3/4 cup soft butter
3/4 cup brown sugar light pack
3/4 cup corn syrup
3 eggs
1 teaspoon vanilla
Pinch salt
1 tablespoon all purpose flour
1 cup of pecans or raisins
This makes the filling a bit thicker
Blend butter sugar and syrup add vanilla and salt add one egg at a time do not over mix add pecans or raisins
Place into tart shells or pie shells
This pastry takes a while to bake tarts 35-40
Pies 45 approximately I usually wait until pastry is light brown the butter will bubble from pastry when cool you can freeze the tarts for a bit however they are best on the same day I have kept a pie for a few days in the refrigerator the pastry becomes almost candy when cold this is the same recipe for my smoked butter tarts this time I made them into a pecan pie so I have reposted and expanded the recipe
No water in pan
Set to 350 degrees and placed on middle rack
Butter pastry
2 and 2/3 cups all purpose flour
1 tablespoon sugar
1 teaspoons salt
1 cup frozen butter grated
1/2 cup plus 2 tablespoons water
Can make into tarts or pie makes 18 medium size tarts or 2 pie shells
Measure dry ingredients fold in grated butter and place in refrigerator for one hour add ice cold water and blend do not over mix roll in wrap and place in refrigerator for an hour roll into size of pan you like
Filling
3/4 cup soft butter
3/4 cup brown sugar light pack
3/4 cup corn syrup
3 eggs
1 teaspoon vanilla
Pinch salt
1 tablespoon all purpose flour
1 cup of pecans or raisins
This makes the filling a bit thicker
Blend butter sugar and syrup add vanilla and salt add one egg at a time do not over mix add pecans or raisins
Place into tart shells or pie shells
This pastry takes a while to bake tarts 35-40
Pies 45 approximately I usually wait until pastry is light brown the butter will bubble from pastry when cool you can freeze the tarts for a bit however they are best on the same day I have kept a pie for a few days in the refrigerator the pastry becomes almost candy when cold this is the same recipe for my smoked butter tarts this time I made them into a pecan pie so I have reposted and expanded the recipe
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