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Buttery Crust Pecan Pie




Source of Recipe


Pillsbury


List of Ingredients




CRUST
1 1/4 cups Pillsbury BEST All Purpose Flour
1/4 cup powdered sugar
1/4 cup plus 2 tablespoons finely chopped pecans
1/8 teaspoon salt
1/2 cup Crisco Butter Shortening
OR 1/2 stick Crisco Butter Shortening Sticks
3 tablespoons ice cold water

FILLING
3 large eggs, lightly beaten
1 cup corn syrup
2/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/3 cup butter, melted
1 1/4 cups chopped pecans

GARNISH
12 pecan halves

Recipe



PIE CRUST:
1. COMBINE flour, powdered sugar, finely chopped pecans and 1/8 teaspoon salt; cut in shortening using pastry blender (or 2 knives) until flour is blended in to form pea-size chunks.
2. SPRINKLE mixture with water, 1 tablespoon at a time. Toss lightly with fork until dough forms a ball.
3. PRESS between hands to form 5-6" disc. Roll and press crust into 9" pie plate. Do not flute. Do not bake.
4. HEAT oven to 350°F.

FILLING:
1. BEAT eggs until frothy. Add corn syrup, 2/3 cup sugar, vanilla extract and 1/4 teaspoon salt.
2. BEAT until blended. Stir in melted butter and chopped nuts. Pour into unbaked pie crust.

GARNISH:
1. DIP 6 nut halves in filling to coat. Arrange in center of pie to resemble flower. Press 6 scallops into crust edge using back of tablespoon.
2. PLACE 1 nut half in each indentation. Press lightly. Cover edge of pie with foil to prevent over browning.
3. BAKE 45 minutes. Remove foil. Bake an additional 5 minutes or until pie is almost set in center when shaken gently. Cool to room temperature before serving.