Makes 8 servings
A Holiday Classic….Yum…Yum!!!
FOR THE CRUST
1 1/2 cups MARTHA WHITE All-Purpose Flour
3/4 teaspoon salt
1/2 cup All-Vegetable Shortening
4 to 8 tablespoons ice water
FOR THE FILLING
4 large eggs
1 cup sugar
1 cup light corn syrup
1/2 cup butter, melted
1 teaspoon vanilla extract
1 cup whole pecans
1.Heat oven to 350 degrees.
2.To prepare crust, combine flour and salt in medium bowl; mix well. Cut in half of shortening with pastry blender or fork until mixture is fine and mealy. Cut in remaining shortening until mixture resembles small peas. Sprinkle one tablespoon water over mixture; toss gently with fork; push to side of bowl. Repeat just until mixture is moistened and can be formed into a ball. Mixture should be moist enough to form a ball but should not be sticky.
3.Shape dough into ball. Flatten to 1 1/2-inch thickness, rounding and smoothing edges. On floured surface, roll out dough and place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Flute edges; set aside.
4.For the filling, beat eggs in medium bowl. Beat in sugar, corn syrup, butter, and vanilla until blended. Stir in pecans. Pour into unbaked pie crust.
5.Bake 45 to 55 minutes or until knife inserted 1 inch from center comes out clean. Cover edge of pie with foil, if necessary, to prevent over browning. Place pie on wire rack to cool completely.
Find this recipe and more holiday treats at marthawhite.com