For the pie dough-
2 cups all-purpose flour
½ cup white whole wheat flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks) cold, unsalted butter cut into ½” pieces
½ cup ice cold water + an additional tablespoon or two, if needed
In a large bowl, whisk together the flours, sugar and salt. Using a bench scraper, cut the butter into the flour until it forms coarse crumbs. Add the ice cold water to the crumbs, tossing to combine with your fingers. The dough should just hold together; if it feels a bit dry, add an additional tablespoon or two of ice cold water. Gather the dough into a ball, flatten it into a disc and wrap it in plastic wrap. Refrigerate the dough for at least an hour before rolling it out.
On a lightly floured sheet of parchment paper, roll out the dough into a circle about ⅛” thick and approximately 15” in diameter. (There will be leftover scraps. ) Fold the circle of rolled dough in half and half again, then place the folded dough in the center of an 8”x 3” springform pan. Gently unfold the dough and press it firmly into the bottom and up the sides of the pan. Trim the dough so you have an overhang of dough extending about 1” beyond the edge of the pan. Fold the edges under so they are flush with the pan and place the pan in the freezer for at least an hour.
To pre-bake the crust, preheat the oven to 400 degrees. Remove the springform pan from the freezer and use a fork to ‘dock’ (pricking the dough) across the bottom and up the sides of the dough allowing steam to escape. Line the pan with a sheet of aluminum foil that fits snugly against the pie dough, across the bottom and all the way up the sides. Set the pan on a lined baking sheet. Fill the foil-lined pan with dried beans, all the way to the top of the pan. Bake in the pre-heated oven for 20-25 minutes. The edges of the crust should be set and start to turn golden. Remove the baking sheet from the oven, carefully remove the aluminum foil and beans from the springform pan and set them aside. Reduce the oven temperature to 375 degrees and return the partially baked shell to the oven for an additional 20 minutes, until the bottom of the crust is dry and golden. Set aside to cool while you prepare the filling. Reduce the oven temperature to 325 degrees.
For the Wild Nut filling- (courtesy of Jessie)
4 ounces ( 8 tablespoons) unsalted butter, melted
1⅓ cups dark brown sugar
½ teaspoon salt
4 large eggs
1 cup dark corn syrup
1 tablespoon + 1 teaspoon good quality vanilla
2 tablespoons bourbon whiskey (optional)
3½-4 cups assorted pecans, walnuts, cashews and macadamia nuts
Place the cooled pie shell on a parchment lined baking sheet. Make sure the oven is preheated to 325 degrees. In a large bowl, whisk together the melted butter, brown sugar and salt until the butter is absorbed. Beat in the eggs, one at a time, then the corn syrup and vanilla. Place 3½ cups of nuts in the bottom of the springform pan spreading them into an even layer. Carefully pour the filling over the nuts. Let the filling settle and then add the additional ½ cup of nuts if you wish. (We tend to opt for an abundance of nuts.) Carefully cover the edges of the pie with strips of aluminum foil to prevent overbrowning. Place the baking sheet with the pie on the middle rack of the preheated 325 degree oven. Bake for 45 minutes, then rotate the baking sheet and bake for an additional 20-30 minutes. The center of the pie should feel set when gently pressed and when tested with a wooden skewer, will come out clean. Transfer to a rack and let cool completely before slicing.