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Pecan Pie Cobbler

Pecan pie cobbler layers a flaky, parbaked pastry crust with a buttery brown sugar and pecan filling. A golden top crust seals in the gooey filling, which sets as it cools.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
chilling and cooling 3 hours 55 minutes
Total Time 5 hours 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 1007
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 4 cups all-purpose flour
  • 1.5 tsp table salt divided
  • 1.5 cups vegetable shortening chilled and cut into small pieces
  • 0.75 cup ice water
For the filling
  • 0.67 cup unsalted butter melted
  • 2 cups light corn syrup
  • 1.5 cups light brown sugar packed
  • 6 eggs large
  • 2 tsp vanilla extract
  • 2 cups pecan halves

Equipment

  • 1 9x13-inch baking dish

Method
 

Make and parbake the crust
  1. Preheat the oven to 375°F.
  2. Whisk the flour with 1 teaspoon of the salt in a large bowl.
  3. Cut in the shortening with a pastry cutter or your fingertips until the pieces are pea-size.
  4. Stir in the ice water until the dough comes together.
  5. Divide the dough into two portions, about two-thirds and one-third.
  6. Wrap the dough portions and refrigerate for 30 minutes.
  7. Roll the larger portion on a lightly floured surface into a 12x16-inch rectangle.
  8. Fit the dough into a 9x13-inch baking dish.
  9. Press the dough into the corners and up the sides.
  10. Trim the overhang to 1 inch.
  11. Prick the bottom all over with a fork.
  12. Refrigerate for 15 minutes.
  13. Line the shell with parchment and fill with pie weights or dried beans.
  14. Bake for 15 minutes.
  15. Remove the parchment and weights, then bake for 5 minutes more, until the surface looks dry.
Make the filling
  1. Whisk the melted butter, corn syrup, and brown sugar in a large bowl.
  2. Let the mixture cool for 10 minutes.
  3. Whisk in the eggs, vanilla, and remaining 1/2 teaspoon salt.
  4. Stir in the pecans.
Assemble and bake
  1. Reduce the oven temperature to 350°F.
  2. Pour the filling into the parbaked shell.
  3. Roll the remaining dough into a 9x13-inch rectangle.
  4. Lay the dough over the filling.
  5. Fold the bottom-crust overhang over the top crust and press to seal.
  6. Cut 6 to 8 slits in the top.
  7. Bake for 55 to 65 minutes, tenting loosely with foil if the crust browns too quickly.
  8. Check through a slit with an instant-read thermometer; it is ready when the crust is golden and the filling reaches 200°F.
  9. Cool on a wire rack for at least 3 hours before serving so the filling can set.

Notes

For clean slices, let the cobbler cool for at least 3 hours so the filling sets. Refrigerate leftovers for up to 4 days; it can be frozen. For a gluten-free variation, use a 1:1 gluten-free baking flour blend in place of the all-purpose flour.