1 c All-purpose flour
1/8 ts Salt
1/2 c Crisco shortening
3 tb Water
1/4 c Butter or margarine,softened
1 c Sugar
4 ea 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.