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| 1 Cup | Flour |
| 1/8 Tsp. | Salt |
| 1/2 Cup | Butter or Margarine |
| 3 Tbsp. | Water |
| 1/4 Cup | Butter or Margarine |
| 1 Cup | Sugar |
| 4 | Eggs |
| 3/4 Cup | Light Corn Syrup |
| 2 Tsp. | Vanilla |
| 1 1/4 Cups | Pecan Halves |
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| 1. |
Heat oven to 375 degrees. |
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| 2. |
For crust,combine flour and salt.Cut in butter with pastry blender (or two knives) until flour is just blended into form of pea-size chunks.Add all of water.Toss lightly until dough will form a ball. Press between hands to form 5 to 6" pancake. |
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| 3. |
Flour rolling surface and pin lightly.Roll dough into circle and trim 1" larger than upside-down 9" pie plate. Loosen dough, carefully. Fold into quarters.Unfold and press into pie plate. Fold edge under.Flute as desired. |
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| 4. |
For filling,cream butter and sugar in mixing bowl.Beat in eggs, syrup and vanilla.Stir in pecans.Pour filling into unbaked pie shell. Bake @ 375 degrees for 5 minutes.Reduce heat to 325 degrees. |
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| 5. |
Bake for 45 minutes or until knife inserted in center comes out clean.Cool to room temperature before cutting. |
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Recipe Submitted By: Chris Diamond
Category: Dessert
Type: Pies
Bake Time:
Servings: 6
Prep. Time:
Utensils:
Notes: |
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