————-c————–
1 c All-purpose flour
1/8 ts Salt
1/2 c Crisco shortening
3 tb Water
————-f————–
1/4 c Butter or margarine, softene
1 c Sugar
4 Eggs
3/4 c Light corn syrup
2 ts Vanilla
1 1/4 c Pecan halves
Heat oven to 375 degrees.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 degrees for 5
minutes.Reduce heat to 325 degrees. Bake for 45 minutes or until
knife inserted in center comes out clean.Cool to room temperature
before cutting.Makes one 9″ pie.
Yields
6 Servings