My Pecan Pie from the DoubleDay Cookbook

Old-Fashioned Southern Pecan Pie

Almost too good to be true. [My kids might come runnin' if they heard I just made one]

This is the only recipe that doesn't use corn syrup [ugh]

Serves 8

Ingredients

1¼ cups sifted flour

½ teaspoon salt

1/3 cup vegetable shortening or lard, chilled

¼ cup ice water

1 cup pecan halves

1 one-pound box light brown sugar

¼ cup sifted flour

½ teaspoon salt

½ cup milk

1½ teaspoons vanilla

3 eggs

½ cup melted butter or margarine

Directions

Make the pastry: Place flour and salt in a shallow mixing bowl and cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle water over surface, 1 tablespoon at a time, and mix in lightly and quickly with a fork, just until pastry holds together.

Shape gently into a ball on a lightly floured pastry cloth, then flatten into a circle about 1 inch thick, evening up rough edges. Using a lightly floured, stockinette-covered rolling pin and short, firm strokes, roll into a circle about 3 inches larger than the pan you plan to use.

To transfer pastry to pan, lay rolling pin across center of pastry circle, fold half of pastry over pin and ease into pan; press lightly. Seal any cracks or holes by pressing dampened scraps of pastry on top. Trim pastry so it hangs evenly 1 inch over rim, roll overhang under even with rim and crimp or flute.

Make pastry as directed and fit into a 9-inch piepan; do not bake. Arrange pecans in concentric rings over bottom of pastry.

Preheat oven to 325 degrees F.

Blend sugar, flour, and salt, then mix in milk and vanilla. Beat in eggs, one at a time, using a wire whisk or rotary beater; mix in butter, a little at a time. Pour filling over pecans.

Bake pie 1 hour and 15 minutes or until filling is puffy and crust golden. Serve at room temperature. And cut the pieces small — the pie is rich.