Pecan Pie Pastry

  • on December 9, 2008
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Ingrients & Directions

1/2 c Unbleached Flour 3 tb Shortening Or Lard
2 tb Finely Chopped Pecans 1 x Cold Water
1/4 ts Salt 1 x Dried Beans

In a small mixing bowl stir together flour, chopped pecans and salt. Cut
in shortening or lard till the pieces are the size of small peas.
Sprinkle cold water over part of the mixture; gently toss with a fork.
Push to side of bowl. Repeat till all is moistened. Form dough into a
ball. On a lightly floured surface roll the ball into a 10-inch circle.
Line a 7-inch pie plate or quiche dish with the pastry. Flute edge. Cover
surface of pastry with clear plastic wrap. Spread dried beans atop the
plastic wrap to a depth of 1 inch. Micro-cook, uncovered, on 70% power
for 6 minutes, rotating the dish a half-turn every 2 minutes. Carefully
lift plastic wrap and beans from pastry. Micro-cook, uncovered, on 70%
power about 2 minutes or till pastry is dry.

2 servings

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