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PECAN PIE
one 9-inch pie
1 1/2 cups enriched self- 3 to 6 tablespoons cold water
rising flour* Pecan Filling 1/2 cup shortening Cut shortening into flour until pieces are size of small peas. Sprinkle with water, a tablespoon at a time, mixing lightly until dough begins to. stick together. Press into ball. Roll out on lightly floured surface to circle 1/8-inch thick and fit loosely into 9-inch pie plate or pan. Trim pastry and flute edge. Fill with Pecan Filling. Bake in preheated 350° oven 45 to 50 minutes.
Pecan Filling: 3 eggs 1/4 cup butter, melted 2/3 cup sugar 1 teaspoon vanilla extract 1 cup dark corn syrup 1 cup pecan halves 1/4 teaspoon salt
Beat eggs. Add all remaining ingredients except pecans; beat well. Stir in pecans. Pour into unbaked pastry shell.
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