PECAN FLOUR CRUST RECIPES

Steps:

• Make the dough by hand: In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture. 
• Alternatively, make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-sized bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand. 
• Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour. 
• On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes. 
• Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Reduce the oven temperature to 350 degrees F. 
• While the crust is baking make the filling: In medium saucepan, combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts, bourbon, and the vanilla. Set the mixture aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the beaten eggs into the filling until smooth. Put the pie shell on a sheet pan and pour the filling into the hot crust. 
• Bake on the lower oven rack until the edges are set but the center is still slightly loose, about 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a rack. Serve slightly warm or room temperature.

Steps:

• 1. Preheat the oven to 425�F. Line a baking sheet with parchment paper. 2. Make the Pie Crust: Roll out the pie crust on a lightly floured surface to � inch thick. Transfer to the baking sheet, brush evenly with egg wash and sprinkle generously with turbinado sugar. 3. Dock the pastry all over with a fork. Place another piece of parchment on top of the dough, then place a second baking sheet on top of the parchment.Bake until the pastry is evenly golden brown (you can lift the baking sheet to check as needed), 15 to 17 minutes. Cool completely. 4. Make the Caramel Filling: In a small pot, heat the brown sugar, cream, butter and salt over medium-low heat. Bring to a simmer and cook, stirring constantly, until the mixture thickens, about 3 minutes. Cool to room temperature. 5. Make the Scones: Line the baking sheet with a fresh piece of parchment. In a large bowl, whisk together the flour, brown sugar, baking powder and salt. Add the butter and toss so that each cube is coated well with flour. 6. Using your fingers or a pastry cutter, cut the butter into the flour until it's about the size of peas. Add the cream and vanilla, and mix to combine. Crumble the pie crust over the dough along with the pecans. Mix gently to combine. 7. Divide the dough into two even pieces. On a lightly floured surface, pat half the dough into a circle about � inch thick. Spread the cooled caramel sauce onto the center of the dough, leaving about � inch uncovered all the way around. 8. Pat out the second piece of dough to � inch thick and gently place on top of the caramel sauce. Press around the edge to seal. Chill for 15 minutes. 9. Cut the dough into 8 even triangles and transfer to the prepared baking sheet. Brush the surface of each scone with cream and garnish with turbinado sugar. Bake until the scones are evenly golden brown and appear set on the surface, 17 to 20 minutes. Cool at least 12 minutes before serving.