Bringing Life

Tag: pie

  • Classic Pecan Pie

    Classic Pecan Pie

    a pecan pie in a milk glass pie plate

    Prep Time: 10 minutes
    Bake Time: 55–65 minutes
    Serves: 8

    This is the pecan pie people sneak a slice of before dinner — rich, buttery, gooey, caramel-sweet, and full of toasted pecans. Simple ingredients, classic flavor, and a flaky crust that makes it absolutely irresistible.

    🧂 Ingredients

    For the Filling

    • 1 cup light corn syrup
    • 1 cup sugar
    • 3 large eggs
    • ¼ cup (4 Tbsp) melted butter
    • 1 ½ tsp vanilla extract
    • ½ tsp salt
    • 1 ½ cups pecan halves

    For the Crust

    Use a homemade flaky pie crust for the best results.
    You can find my recipe here:
    LINK:FlakyHomemadePieCrustRecipeLINK: Flaky Homemade Pie Crust RecipeLINK:FlakyHomemadePieCrustRecipe

    (A store-bought unbaked 9-inch crust works in a pinch, but the homemade one really makes this pie shine.)

    🔪 Instructions

    1. Prepare the crust.

    Press your unbaked pie crust into a 9-inch pie pan. Crimp or flute the edges. Keep chilled while you mix the filling.

    2. Mix the filling.

    Whisk together the corn syrup, sugar, eggs, melted butter, vanilla, and salt until smooth.

    3. Add the pecans.

    Fold in the pecan halves until everything is evenly coated.

    4. Assemble and bake.

    Pour the filling into your prepared crust.

    Bake at 350°F for 55–65 minutes, or until:

    • the top is golden and set,
    • the edges are firm,
    • and the very center still has a gentle wobble.

    5. Cool completely.

    Let cool at least 2 hours so the filling fully sets and slices cleanly.

    💡 Tips for the Best Pecan Pie

    • If the crust edges brown too quickly, tent them loosely with foil.
    • Toast the pecans in a dry skillet for 3–5 minutes for deeper flavor.
    • For a slightly less-sweet pie, swap ¼ cup of the sugar for brown sugar.
    • This pie slices beautifully when made a day ahead.

    🕯️ Bringing Life Note

    A flaky crust really is the foundation of the perfect pecan pie. If you haven’t tried my homemade version yet, this is a place to make it shine. Rich, buttery filling + crisp, tender crust = pure holiday comfort.

  • Classic Pumpkin Pie

    Classic Pumpkin Pie

    a pumpkin pie in a glass pie plate waiting to be sliced and served

    Prep Time: 15 minutes
    Bake Time: 55–65 minutes
    Serves: 8

    This is the pumpkin pie everyone hopes will show up on the Thanksgiving table — smooth, rich, warmly spiced, and nestled in a flaky, buttery crust. No shortcuts, no odd flavors, just the holiday classic done right.

    🧂 Ingredients

    For the Pie Filling

    • 1 (15 oz) can pumpkin purée
    • 1 cup heavy cream
    • ½ cup whole milk
    • ¾ cup sugar
    • 2 large eggs
    • 1 egg yolk
    • 1 ½ tsp cinnamon
    • ½ tsp ginger
    • ¼ tsp nutmeg
    • ¼ tsp cloves (or allspice)
    • ½ tsp salt
    • 1 tsp vanilla

    For the Crust

    Use your favorite homemade pie crust (your flaky one!) or a good-quality unbaked 9-inch pie shell.

    🔪 Instructions

    1. Prepare the crust.

    Place your unbaked pie crust into a 9-inch pie dish. Flute or crimp the edges. Keep chilled while you mix the filling.

    2. Mix the filling.

    In a large bowl, whisk together the pumpkin, sugar, spices, and salt. Add eggs + yolk and whisk until smooth. Stir in cream, milk, and vanilla until fully combined.

    3. Fill the crust.

    Pour the pumpkin mixture into your prepared pie shell.

    4. Bake.

    Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake 40–50 minutes, or until:

    • the edges are set,
    • the center still has a gentle wobble,
    • and a knife inserted 1 inch from the crust comes out mostly clean.

    5. Cool completely.

    Let cool on a wire rack for at least 2 hours. This helps it fully set and slice cleanly.

    💡 Tips for the Perfect Pumpkin Pie

    • If the crust edges brown too quickly, tent them with foil.
    • Don’t over-bake — slight jiggle = creamy texture.
    • Serve with lightly sweetened whipped cream and a dusting of cinnamon.
    • Make it a day ahead for the best flavor and cleanest slices.

    🕯️ Bringing Life Note

    Pumpkin pie is the warm smell of Thanksgiving — cinnamon drifting through the house, a flaky crust cooling on the counter, and that first velvety slice after supper. Keep it simple, keep it classic, and it will never disappoint.

  • Flaky Homemade Pie Crust

    Flaky Homemade Pie Crust

    A classic, buttery, reliable crust for fruit pies, pot pies, cream pies, and more.

    This is my go-to pie crust — tender, flaky, and simple enough for everyday baking yet sturdy enough for deep-dish pies and savory pies. It uses basic pantry ingredients and comes together quickly, even in large batches.

    Ingredients

    (Makes one double crust or two single crusts)

    • 2 ½ cups (315 g) all-purpose flour
    • 1 teaspoon salt
    • 1 cup (2 sticks / 226 g) cold unsalted butter
      • or ½ butter + ½ lard for extra flake
    • 6–8 tablespoons ice water
    • Optional: 1 teaspoon vinegar or lemon juice (helps prevent toughness)

    Instructions

    1. Mix dry ingredients.

    Whisk together flour and salt in a large mixing bowl.

    2. Cut in the fat.

    Add cold, cubed butter.
    Use a pastry cutter or your fingertips to blend until the mixture has pea-sized pieces with some larger flakes.
    Visible butter = flaky crust.

    3. Add water.

    Sprinkle in 4 tablespoons of ice water, tossing gently.
    Add more water, 1 tablespoon at a time, just until the dough holds together when squeezed.
    Do not overwork.

    4. Chill.

    Divide the dough into two discs, wrap tightly, and refrigerate for at least 1 hour (or up to 2 days).
    This rest time relaxes the dough and keeps the butter cold.

    5. Roll out.

    Roll the first disc on a lightly floured surface to about ⅛ inch thick.
    Transfer to a 9-inch pie dish. Add your filling or continue to the prebaking instructions below.

    When to Prebake (Blind Bake)

    Most pies do NOT need the crust baked ahead of time.
    Use the guide below to choose the right method:

    NO Prebake Needed

    Use a raw crust for:

    • Apple pie
    • Berry pies
    • Cherry, peach, rhubarb
    • Pumpkin pie
    • Pecan pie
    • Meat/vegetable pot pies

    Just fill the raw crust and bake according to your recipe.

    Partial Blind Bake (Quiche & Lightly-Baked Fillings)

    Needed for:

    • Quiche
    • Custard pies that bake at low heat
    • Some tarts

    How to Partial Bake:

    1. Chill rolled crust 10 minutes in freezer (prevents shrinking).
    2. Line with parchment + pie weights.
    3. Bake at 375°F (190°C) for 15 minutes.
    4. Remove weights.
    5. Bake 5 more minutes, until the bottom looks set but not browned.

    Full Blind Bake (Cream Pies & No-Bake Fillings)

    Needed for:

    • Banana cream
    • Chocolate cream
    • Coconut cream
    • French silk
    • Any pie where the crust must be fully cooked before filling

    How to Fully Blind Bake:

    1. Chill rolled crust 10 minutes.
    2. Line with parchment + pie weights.
    3. Bake at 375°F for 15 minutes.
    4. Remove weights.
    5. Bake 10–15 minutes more, until golden brown and crisp.

    ⏳ Total time: about 25–30 minutes.

    Tips for Best Results

    • Keep ingredients cold for maximum flake.
    • If the dough softens while rolling, chill 10 minutes and resume.
    • For a glossy top crust, brush with an egg wash before baking (1 egg beaten with 1 tbsp milk).
    • Dough discs freeze well for up to 3 months.

  • Buttermilk Chess Pie — Simple, Sweet, and Southern

    There’s something comforting about the simplicity of an old-fashioned pie. This one, baked as a thank-you for our FedEx driver, quickly earned a place among our family favorites. It’s buttery, sweet, and smooth — the kind of dessert that tastes like home.

    a chess pie in a milk glass pie dish on a striped tea towel

    📜 Ingredients

    (Makes one 9-inch pie)

    • 1 unbaked 9-inch pie crust
    • 1 cup granulated sugar
    • ½ cup light brown sugar, packed
    • 2 tablespoons fine cornmeal (optional for a touch of tradition)
    • 1 tablespoon all-purpose flour
    • ¼ teaspoon salt
    • ½ cup (1 stick) unsalted butter, melted and slightly cooled
    • 4 large eggs
    • ½ cup buttermilk
    • 1 teaspoon vanilla extract

    👩‍🍳 Instructions

    1. Preheat the oven to 350°F (175°C).
      Place your unbaked crust in a 9-inch pie dish and crimp the edges.
    2. Mix dry ingredients.
      In a large bowl, whisk together the sugars, cornmeal, flour, and salt.
    3. Add butter and eggs.
      Stir in melted butter until smooth. Add eggs one at a time, whisking well after each.
    4. Finish the filling.
      Whisk in buttermilk and vanilla. The mixture will be thin — that’s normal for chess pie.
    5. Pour and bake.
      Pour filling into the crust. Bake 45–55 minutes, or until the center is just set and the top is golden with a delicate sugary crust.
      (If the crust browns too quickly, cover edges loosely with foil.)
    6. Cool completely.
      Let the pie rest at room temperature for at least 2 hours before slicing. It continues to set as it cools.

    🍴 Serving & Storage

    Serve at room temperature or slightly chilled.
    Store covered in the fridge up to 4 days.

    💡 Notes & Variations

    • No brown sugar? Use 1½ cups raw sugar (or 2¾ cups if doubling the recipe) and add a teaspoon of molasses for deeper flavor.
    • Lemon Chess Pie: Add zest and juice of one lemon.
    • Chocolate Chess Pie: Add 2 tablespoons unsweetened cocoa powder with the dry ingredients.
    • Maple Chess Pie: Swap ¼ cup sugar for maple syrup and reduce buttermilk slightly.

    ❤️ From Our Kitchen

    This pie started as a simple thank-you — a small way to show appreciation to someone who carries heavy boxes to our door year-round. But after one bite, Tim and I decided it won’t just be a thank-you pie anymore. It’s officially part of our family favorites list.