Pecan Pie

Pie Crust: - makes 2 pie crusts
2 cups flour
1 tsp. salt
¾ cup shortening or butter
4 – 5 Tbsp. cold water

Combine flour and salt in mixing bowl. Cut in shortening with two knives until mixture is the consistency of coarse cornmeal or tiny peas.

Sprinkle on cold water, 1 Tbsp. at a time tossing mixture lightly and stirring with fork. Add water each time to the driest part of mixture. The dough should be just moist enough to hold together when pressed gently with a fork. It should not be sticky.

Shape dough into 2 smooth balls with hands and roll out on sprinkled flour. If you have nothing to roll out with then gently press dough into pie tin. If it doesn’t look to great that is okay because you’ll put the pecan batter in on top. Leave a little extra dough around the edges and crimp it into what I hope you remember the edge looking like.

Pecan Pie filling
½ cup butter – melted
1 cup sugar
3 eggs
¾ cups dark Karo syrup ¼ tsp. salt
1 tsp. vanilla
1 ½ cups pecans

Bake at 350 for 50 minutes.