Pecan Pie

Pecan Pie
3 eggs, slightly beaten
1 cup sugar
1 cup corn syrup
1 tablespoon butter, melted
1 teaspoon vanilla
1 cup pecan halves
1 9-inch unbaked pie shell
Preheat oven to 350 degrees. In a mixing bowl, whisk eggs; add sugar. Add corn syrup, butter, and vanilla. Stir in pecan halves. Place in unbaked pie shell. Bake for 50-55 minutes. Allow to cool slightly before serving or chill and serve cold.
Pie Crust
2 cups all-purpose flour
1 teaspoon salt
2/3 cup vegetable shortening
5-6 tablespoons ice water
Mix flour and salt. Add shortening. Using a pastry cutter or two knives, cut shortening into flour until mixture is pea-sized. Add water one tablespoon at a time and stir with a fork until a dough forms. Use additional flour to roll out dough to 1/8 inch thickness. Scrape dough from rolling surface and loosely fold dough in half. Place in pie pan. Decoratively flute edges. Add filling.
Pie Crust 101
Mix flour and salt together. Use pastry cutter to blend in shortening.

Keep "cutting" the flour and shortening together until you see pea-sized pieces.

Add water, one tablespoonful at a time.

Gently and quickly, pat the dough into two unequal balls (about 2/3 and 1/3 of the dough). You don't want to warm the dough with your hands after just adding all that ice water, so bring it together quickly. Your pie crust will be flakier.

Take the larger dough ball out of the bowl and place it on a floured surface. Rolling from the center and going out to the edge only (you don't want to roll back to the center), roll the dough into a large circle.
The 1/3 portion is extra and I usually roll it out later and sprinkle it with cinnamon and sugar and then roll it up jelly-roll style and bake it for a treat. (Wow, I said roll 6 times in one paragraph! Hope it's not too confusing.)

Using a dough scraper, scrape up the dough and loosely fold it in half.


My 11-year-old son made this crust today. Here he is basking in his success. Of course everyone knows that baking is the fastest way to a woman's heart....or stomach...or something like that. Actually, I think carrying a woman's purse in the mall is probably quicker, but I guess time will tell.

Place your dough in the pie pan and patch any tears with a little bit of water on your fingers and some good pinching! Crimp the edges of the crust with a fork or with your fingers to make a decorative edge.
Pour in the filling and place the pie in the preheated oven.

Bake for 50 -55 minutes. Allow to cool slightly before serving or serve chilled from the refrigerator.
So delicious!





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