BIRD BAKERY RECIPES

Steps:

• In a bowl of an electric mixer fitted with the paddle attachment, combine flour, salt, and sugar.
• Add shortening and process until mixture is the texture of coarse sand (roughly 10 seconds).
• Scatter butter pieces evenly over flour mixture and pulse 6 times, until consistency is that of coarse crumbs.
• Remove from large bowl.
• Sprinkle with ice water and knead until mixture becomes sticky dough, adding a few extra drops of water as needed to help it hold together.
• Roll into a ball, press into a ball, wrap in parchment, then plastic wrap and place in a plastic storage bag.
• Refrigerate for at least an hour and up to two days before rolling out.
• Preheat oven to 300 degrees F. Place butter, honey, brown sugar, and zests in a large saucepan over low heat until butter is melted.
• Chop pecans and spread evenly over a pre-baked ½ sheet crust.
• Incorporate heavy cream to the creamed butter mixture on high heat until temperature reaches 240 degrees.
• Immediately pour creamed butter mixture over pecans in the crust.
• Bake for 30 minutes, rotating pan after the first 15 minutes.