Today is National Pecan Day. To celebrate I am sharing my favorite Pecan Pie recipe.
1 1/3 cup all-purpose flour
½ teaspoon salt
½ cup chilled shortening, (I used Crisco brand)
3-6 Tablespoons ice cold water
In a large mixing bowl, mix flour and salt.
Place shortening in bowl, using a pastry blender, in an up and down motion mix until it looks like pea sized crumbs.
Sprinkle in 3 tablespoons cold water over the flour mixture. Using a fork distribute the water evenly into the flour. Press the chunks to the bottom of bowl with fork, add more water by the tablespoon until dough is held together when pressed.
Shape dough into a ball then make a disc shape.
ROLL dough from center outward with steady pressure on a lightly floured work surface into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate.
Trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired.
Poke the sides and bottom of crust with a fork.
1/3 cup butter or margarine, melted
- 1 cup corn syrup
- 1/2 teaspoon salt
- 3 eggs
- 1 cup pecan halves or broken pecans
Heat oven to 375°F
In a medium bowl, beat all filling ingredients except pecans with wire whisk or hand beater until well blended. Stir in pecans. Pour into pastry-lined pie plate.
Cover edge of pastry with 2- to 3-inch-wide strip of foil to prevent excessive browning.
Bake 40 to 50 minutes or until center is set, removing foil for last 15 minutes of baking.
Refrigerate at least 2 hours until chilled before serving. Store in refrigerator.