Pie shell for pecan pie from Cook's Illustrated Annual Edition 1995 by Cook's Illustrated Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on November 23, 2019

    Cooks Illustrated set up this crust formula and method to handle pies/tarts with oozy, sticky fillings that want to creep under the crust during baking and weld them to the pan. It works very well - I've used it both for the pecan pie it was originally published for and for other pie fillings. Very good flavor, too. [Cross-post for Annual Edition/Magazine.]

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.