Pecan Pie
Basic Pie Crust:
This crust can be used for almost any kind of filling. The combined ingredients produce enough dough for two 9-inch crusts, or one pie with top and bottom (for a fruit pie.
2-1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold sweet butter
1/2 cup shortening
4 Tablespoons cold orange juice OR water
Sift dry ingredients in bowl. All butter and shortening. Cut the shortening into the dry ingredients, using a fork or a pastry blender. Mix as well as you like at this point, without fear of overmixing. The next part of the mixing process requires caution so as not to overmix. With a knife, cut orange juice into butter-flour mixture until it forms a ball. Divide the dough in half.
Filling:
1 9 inch unbaked prepared pie crust (instructions above)
1 cup white corn syrup
1/2 cup brown sugar, packed
1/4 teaspoon salt
1 teaspoons vanilla flavoring
2 teaspoons lemon juice
3 eggs, slightly beaten
1 cup pecan halves
Preheat oven to 425 degrees.
Mix all the ingredients until well-blended then add pecan halves. Pour into prepared unbaked pie crust. Bake 10 minutes at 425 degrees, then reduce heat to 325 degrees and bake 35 to 40 minutes longer until crust is a golden brown and filling is set. Remove to cake rack to cool.