It feels appropriate to revive the blog with a recipe called “Tar Heel Pie.” I imagine the name has something to do with its North Carolinian origins, if not its fudgey consistency that could be considered tar-like if you were into making such unappetizing comparisons. Basically, imagine a flaky pie crust. Now imagine that pie crust filled with a pecan-laden brownie. That’s Tar Heel pie. (And you thought that particular food fantasy would never be realized. Silly you!)
I know I tend to get hyperbolic with some regularity, but this pie, after only one baking attempt and three tastings, is officially in my top 5 favorite desserts of all time. If you are planning on inviting me to any kind of event in the next few months, I will likely bring this pie. If you are not planning on inviting me to your event, more for me.
Rather than using a store-bought crust, which I couldn’t find in a form that involved real butter, I made my own. It’s totally unnecessary, but I had a rainy day to kill. What better way to spend it than whipping up some pastry dough?
Single Pie Crust
Makes one 9-inch pie crust
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water
1) In a large bowl, combine flour and salt. You can then either cut in the butter until mixture resembles coarse crumbs, or grate in the butter using a cheese grater and mix into the flour and salt. (I typically freeze the butter first, then grate it, then freeze it again for a few minutes so that it stays really cold.)
3) Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
4) Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate. Finish with a crimped or scalloped edge.