Buttermilk Pecan Pie with Raisins

Name: Buttermilk Pecan Pie with Raisins
Yield: Serves 8
Ingredients: 1 1/4 cups, unbleached all-purpose flour, plus extra for dough and rolling surface; 2 tablespoons, confectioners' sugar; 1/2 teaspoon, table salt; 8 tablespoons, unsalted butter, chilled, cut into 1/4 -inch pieces; 2 tablespoons, vegetable shortening, frozen, cut into small pieces; 1 , large egg white, chilled, thoroughly mixed with ice water (about 2 tablespoons) to equal 1/4 cup; 1 , large egg yolk, beaten with 1/8 teaspoon water; 6 tablespoons, unsalted butter, cut into 1-inch pieces; 1 1/2 cups, granulated sugar; 1/2 teaspoon, table salt; 3 , large eggs; 2/3 cup, buttermilk; 1/2 cup, whole pecans (2 ounces; 57 grams), toasted and chopped into small pieces; 1/2 cup, raisins, chopped fine

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Appears in Cook's Illustrated November/December 1995

Desserts or Baked Goods

Dessert Pies

Holiday

Thanksgiving

After patiently scouring dozens of recipes, we finally create a pie with silky smooth texture, rich pralinelike flavor, and a crisp crust.

SERVES8

TIME2½ hours, plus 2 hours chilling and 4 hours cooling

WHY THIS RECIPE WORKS

To create a not-too-sweet pecan pie recipe with a smooth-textured, curdleproof filling and a properly backed bottom crust, we used a combination of dark brown sugar and light corn syrup for a classic praline flavor. To prevent a soggy botto...

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