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Old 11-26-2013, 03:08 PM   #11
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Originally Posted by Andy M. View Post

I make a foil "lid" for the pie and put in on part way through the process.
I've done that too and it works well.

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Old 11-26-2013, 08:19 PM   #12
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I have a metal aluminum one and it goes on before it goes in the oven. No problems. Have been using it for eons. Wouldn't bake a pie without it.

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Old 11-27-2013, 03:09 PM   #13
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Originally Posted by GA Home Cook View Post
As a true southern who LOVES pecan (pee-kan) I have to admit I have used some frozen pie doughs in the past and they are amazingly good. I always blind bake with dried beans to get that nice flakey crust. It you want to make the crust I tried ATK's process of using Vodka and it works great. There is no flavor but you can use extra liquid to help the dough and then its rapidly baked off and gives a great flakey crust. Oh and use butter flavored Crisco.
I'm so glad you pronounce "pecan" like that. There's an American cook on Food Network who insists on saying "p'karn" and I want to throw something at the television screen every time!

I like pecan pie BECAUSE it's so sweet!

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butter, crust, pecan, pie

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