Instructions
1. In a bowl, combine the flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms.
2. Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges. Sprinkle with pecans; set aside.
3. In a small bowl, beat the corn syrup, eggs, sugar, vanilla and salt until well blended. Pour over pecans.
4. Bake at 350 degrees for 45 ~ 50 minutes or until a knife inserted in the center comes our clean. Cool on a wire rack.
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Ingredients
Crust
1 c. all-purpose flour
1/4 tsp. salt
1/3 c. shortening
3 Tbsp. cold water
Filling
1 1/4 c. chopped pecans
1 c. plus 1 Tbsp. light corn syrup
3 large eggs
1/2 cup plus 1 tablespoon sugar
1 1/2 tsp. vanilla extract
Pinch salt
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