Thanksgiving Favorites: Part two - WDAM-TV 7-News, Weather, Sports-Hattiesburg, MS

Thanksgiving Favorites: Part two

By Colleen Donovan - bio | email 

HATTIESBURG, MS. (WDAM) - This week WDAM is learning how to make some Thanksgiving favorites. They are dishes that make the holiday complete. In this second part of our series, we learned how to make the much loved pecan pie.

Jim Hinton is the owner and pastry chef of the aptly named Pastry Garden in downtown Hattiesburg. Hinton makes hundreds of pies for folks during the holiday season.

"Memories are all related back during the holidays to food and dessert is one of those things. I remember eating a great meal and then looking forward to what we were having for dessert and eating dessert the rest of the night," said Hinton.

So to make a dessert your family and friends will enjoy, it starts with the crust. Hinton demonstrated how to make the crust at his Hattiesburg restaurant.

"We have a tablespoon of salt, we have three cups of flour, we have two cups of shortening, and what we are going to do is we are just going to work this," said Hinton.

Hinton worked the dough with his hands in a bowl and then added a cup of cold water to the mixture. He advised folks to not overwork the dough to maximize flakiness.

"So you take your pie crust at that point, divide it up into four equals parts and you have here little balls," said Hinton.

The next step involves taking a ball of dough and dusting it with flour. Next roll the dough to your desired thickness into a circle. Fold the dough in half and then into another half and set in the pie pan. Unfold the dough to center the crust. Fold the excess dough under around the perimeter of the pan and crimp.

Hinton said, "There is no wrong way to flute a pie."

Now for the pecan pie filling. It starts with two cups of corn syrup either light or dark and a cup of eggs, mix those together. Stir and then add three tablespoons of melted butter to the mixture. While stirring, mix in three tablespoons of flour for binding purposes.

Hinton said, "That is a pecan pie."

Now add a cup of chopped pecans to the bottom of your pie crust, and pour the batter on top. The pecans will float to the top during baking. Hinton suggests baking the pie in a 350 degree oven for 45 minutes. Your pie should turn out nicely.

"Everybody has their traditional things that they have from their heritage that they can identify with, but one thing that is truly American is pie," said Hinton

 

Jim Hinton's recipe for the perfect pie crust

3 cups of flour

2 teaspoons salt

2 cups of shortening

1 cup of cold water

 

Jim Hinton's recipe for pecan pie filling

2 cups corn syrup

1 cup of beaten eggs

3 tablespoons of melted butter

3 tablespoons of flour

1 cup chopped pecans

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