Thanksgiving
I discovered Thanksgiving when I spent my first year in Louisiana. There is nothing more reminiscent of Thanksgiving to me than a pecan pie. One bite into the buttery crust, the gooey custard, and the crunchy nuts, and I'm transported back in time, around a table filled with mashed sweet potatoes, sausage and oyster stuffing, and home-baked sourdough bread. 2019 Update: I now use Mary Berry's rough puff pastry recipe as my go-to crust for most pies I make, and it works especially well with this filling! PASTRY DOUGH (MARY BERRY's ROUGH PUFF) 1 1/2 cups all-purpose flour 1 teaspoon salt cold water (between 1/2 and 2/3 cup) 50 grams of unsalted butter, chilled (about 3 tablespoons) 120 grams of unsalted butter, frozen (about 1/2 cup + 1 tablespoon) F ILLING 5 tablespoons butter 1 cup light brown sugar 3/4 cup corn syrup 1/2 teaspoon salt 2 cups pecan halves 2 teaspoons vanilla 3 eggs DIRECTIONS Make the crust. Don't forget to freeze 120 gram