My friend Sarah showed me a picture of her pecan pie on her cell phone when she came to visit me and Red for lunch one afternoon. I was very impressed by the way her picture looked. So I asked her to make this pecan pie when we went to visit her for lunch, and … I was right! This pie tasted as good as it looked on the picture.
1 ¼ cups all-purpose flour
¼ tsp salt
1/3 cup shortening
5 tablespoons cold water
Stir together flour and salt. Using a pastry blender (I use a long fork), cut in shortening till pieces are pea-sized.
Sprikle 1 tbsp of the water over part of the mixture and toss with a fork. Repeat moistening the dough using 1 tbsp of the cold water at a time. Form the dough into a ball.
Roll dough from the center to the edges on a floured surface. (She used wax paper on both the top and bottom of the dough).
3 slightly beaten eggs
1 cup corn syrup
2/3 cup sugar
1/3 cup butter, melted
1 ½ tsp vanilla
1 ¼ cups pecan halves
Combine eggs, corn syrup, sugar, butter, and vanilla. Mix well. Stir in pecan halves.
Pour filling into pastry shell.
To prevent overbrowning, cover edges with foil while not covering the top of the pie.
Bake at 350˚ for 25 minutes. Remove foil and bake for an additional 20 to 25 minutes.