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State Fair Pecan Pie

Recipe by Karri Perry, Cincinnati, Ohio
First place, Baked Pies (Single Crust), 2017

Baking temperature: 350 degrees
Baking time: 55 minutes
Yield: 1 pie, 8-12 servings



  • 2 c all-purpose flour
  • 8 T cold unsalted butter
  • 2 T cold lard
  • 2 T cold Crisco
  • 2 T granulated sugar
  • 1 t salt
  • ¼ c water and vodka mixed and chilled


  • Pecans- 1 ½ c chopped and toasted (plus 20 whole untoasted pecans for edging)
  • 3 eggs
  • ½ c each: dark and light brown sugar
  • ¼ c dark corn syrup
  • ½ c light corn syrup
  • 6 T melted butter
  • 1 t vanilla
  • Pinch of salt


For Crust:

  • In a food processor, pulse flour, sugar and salt
  • Add cold butter, Crisco and lard. Pulse until mixture is like sand
  • Slowly drizzle the cold water/vodka mixture into flour mixture
  • Once dough comes together, chill dough well covered for 1 hour- up to 24 hours
  • After chilling dough, roll to ¼ inch thickness and fill pie plate. Use extra dough to cut out creative star shapes to cover pie or roll out a top crust. Chill dough in prepared pie plate while working on the pie

For Filling:

  • Chop toasted pecans, set aside. Count 20 whole pecan halves (untoasted) set aside
  • In a large bowl with a whisk, ad brown sugars, salt eggs, vanilla and melted butter
  • Whisk until emulsified, and then add chopped pecans
  • Pour mixture into the prepared pie shell
  • Lay pecans neatly around edge of the pie
  • If desired, gently lay dough cut-outs on the surface of the pecan mixture
  • Bake on the lowest rack of a preheated 350 degree oven for 55 minutes
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