Makes one 9-inch pie
|1 1/2||cups flour|
|1/2||cup solid vegetable shortening, cut up|
|1/2||cup cold water|
|Extra flour (for sprinkling)|
2. In a large bowl, sift the flour and salt. Add the shortening and begin to work with fingers until the mixture resembles large crumbs.
3. Add the water, 1 tablespoon at a time, and work it into the mixture with a fork until the dough forms clumps but is not sticky.
4. Cover the dough bowl and refrigerate for 1 hour.
5. Roll the dough on a lightly floured counter until it is about 12 inches in diameter. Lift the dough on a rolling pin and ease it into the pan. Trim and crimp the edges.
|1/2||cup granulated sugar|
|1 1/2||teaspoons flour|
|1||cup dark corn syrup|
|2||tablespoons unsalted butter, melted|
|3||eggs, lightly beaten|
|1/4||teaspoon vanilla extract|
|1||cup chopped pecans|
2. In an electric mixer, combine the sugar, flour, and salt. Gradually add the corn syrup, butter, eggs, and vanilla.
3. Sprinkle the pecans into the bottom of the unbaked crust. Pour filling mixture over the pecans. (The nuts will rise to the top while baking.)
4. Bake the pie for 35 to 45 minutes, or until top is firm and middle has begun to set. The pie will firm as it cools, so do not overbake. Adapted from John Silberman