Perfection Pecan Pie
CRUST
1 cup all-purpose flour
1/8 teaspoon salt
1/2 cup Crisco shortening
Water
FILLING
1/4 cup butter or margarine, softened
1 cup sugar
4 eggs
3/4 cup light corn syrup
2 teaspoon vanilla
1-1/4 cup pecan halves
Preheat oven to 375°.
For crust, combine flour and salt. Cut in Crisco with pastry blender (or two knives) until flour is just blended into form of pea-size chunks. Add all of water. Toss lightly with fork until dough will form a ball. Press between hands to form 5 to 6" pancake. Flour rolling surface and pin lightly. Roll dough into circle and trim 1" larger than upside-down 9" pie plate. Loosen dough, carefully. Fold into quarters. Unfold and press into pie plate. Fold edge under. Flute as desired.
For filling, cream butter and sugar in mixing bowl. Beat in eggs, syrup and vanilla. Stir in pecans. Pour filling into unbaked pie shell. Bake @ 375° for 5 minutes. Reduce heat to 325°. Bake for 45 minutes or until knife inserted in center comes out clean. Cool to room temperature before cutting.
Makes one 9" pie.
BetK
