Pecan pie and never fail pie crust
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Flour |
| 1 | cup | Lard |
| 1 | tablespoon | Vinegar |
| 3 | Eggs, lightly beaten | |
| 1 | cup | Light corn syrup |
| (clear or dark) | ||
| 1 | cup | Sugar |
| 2 | tablespoons | Margarine |
| 5 | tablespoons | Water |
| 1 | Egg | |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Vanilla |
| 1½ | cup | Pecans |
| 1 | 9 inch | |
| (from above) | ||
| Unbaked pie crust | ||
Directions
CRUST
FILLING
Never Fail Pie Crust: Mix all ingredients in a large bowl until well blended. Knead with hands until dough comes together. Divide dough in half. Place dough on well floured surface. Press dough out with your hand and flour the top. Roll out with a rolling pin or smooth glass.
Flip and roll out again. Place over a pie pan and cut out around pan.
Pinch down the corners.
Makes two pie crusts.
Pecan Filling: Mix eggs, light corn syrup, sugar, margarine and vanilla until well blended. Stir in pecans and pour into pie crust.
Bake in a preheated 350 degree oven for 50 - 55 minutes.
Typed for you by Marjorie Scofield 3/29/95 Recipe By : From: Clay Toups Nov/93 From: Marjorie Scofield Date: 04-03-95 (160) Fido: Recipes
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