Monday, January 9, 2012

Pecan Pie

                       PECAN PIE

For the unbaked pie shell:
1 1/3  cups flour
½  teaspoon salt

½  cup solid vegetable shortening, I use Crisco
4  Tablespoons cold water
For the Filling:
3  eggs
3/4  cup light corn syrup
1  cup brown sugar
6  Tablespoons butter, softened
1  Tablespoon vanilla
4  cups pecans halves

1.  Preheat oven to 375°.
2.  Prepare the pie shell by cutting the vegetable shortening into the flour and salt, using a pastry blender.
3.  Incorporate the cold water into the flour with a fork.
4.  Roll the dough out on a well floured surface.
5.  Place the pie crust into a pie plate and set aside.
6.  In a large bowl, whisk together all the pie filling ingredients except for the pecans.
7.  Stir in the pecans with a wooden spoon or rubber spatula.
8.  Pour the filling into the prepared pie shell.                          
9.  Bake at 375° for 52-55 minutes.

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