INGREDIENTS:
PASTA
180g wheat flour
25g refined sugar
1.5g refined salt
110g chilled unsalted butter, cut into cubes
20-40mL ice water with ice (1-2c.soup)
FILLING 100g chopped pecans and 50g whole pecans 3 eggs (room temperature) 80g brown sugar 1.5g refined salt (about 1/4 tsp) 60g melted unsalted butter 320g corn syrup 15ml vanilla extract
Method of preparation: Pasta: Mix the flour and butter and press the butter until everything becomes crumbly, add the rest of the dry ingredients and gradually add the water until you form a smooth dough. Cover and place in the fridge for 10 minutes. After that, take the dough out of the fridge, stretch and mold it in the shape you want to use and take it to the freezer for another 15 min. Remove and bake in a preheated oven at 180C for 20 minutes.
Filling: Mix all the ingredients and pour into the dough, place the whole walnuts on top of the pie as you see fit. Bake at 180C for 30 minutes, then lower the temperature to 160C and bake for another 20 minutes! Source: Prato Fundo!