9-inch One-Crust Pie Shell, fresh or frozen
3 eggs
2/3 cup sugar
1/2 teaspoon salt
1/3 cup margarine or butter, melted
1 cup corn syrup
1 cup pecan halves or broken pecans
Heat oven to 375ºF. Beat eggs, sugar, salt, margarine and syrup with hand beater. Stir in pecans. Pour into pastry-lined pie plate.
Bake until set, 40 to 50 minutes. Cool slightly. Serve warm or refrigerate.
STANDARD PASTRY
8-OR 9-INCH ONE-CRUST
1/3 cup plus 1 tablespoon shortening or 1/3 cup lard
1 cup all-purpose flour
1/2 teaspoon salt
2 to 3 tablespoons cold water
Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl ( 1 to 2 teaspoons water can be added if necessary).
Gather pastry into a ball; shape into flattened round on lightly floured cloth-covered board. Roll pastry 2 inches larger than inverted pie plate with floured stockinet-covered rolling pin. Fold pastry into quarters; unfold and ease into plate, pressing firmly against bottom and side.
Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; flute. Fill and bake as directed in recipe.
Kay's Tip: If using self-rising flour, omit salt.
STANDARD PASTRY
8-OR 9-INCH ONE-CRUST
1/3 cup plus 1 tablespoon shortening or 1/3 cup lard
1 cup all-purpose flour
1/2 teaspoon salt
2 to 3 tablespoons cold water
Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl ( 1 to 2 teaspoons water can be added if necessary).
Gather pastry into a ball; shape into flattened round on lightly floured cloth-covered board. Roll pastry 2 inches larger than inverted pie plate with floured stockinet-covered rolling pin. Fold pastry into quarters; unfold and ease into plate, pressing firmly against bottom and side.
Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; flute. Fill and bake as directed in recipe.
Kay's Tip: If using self-rising flour, omit salt.
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