1 c All-purpose flour
1/8 ts Salt
1/2 c Crisco shortening
3 tb Water
1/4 c Butter or margarine,softened
1 c Sugar
3/4 c Light corn syrup
2 ts Vanilla
1 1/4 c Pecan halves
Heat oven to 375 degrees.For crust,combine flour and salt.Cut in Crisco
with pastry blender (or two knives) until flour is just blended into form
of pea-size chunks.Add all of water.Toss lightly with fork until dough will
form a ball.Press between hands to form 5 to 6″ pancake.
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.
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.
Bake for 45 minutes or until knife inserted in center comes out clean.Cool
to room temperature before cutting.Makes one 9″ pie.