Pecan Pie – Crisco

Crisco’s Own Sure Pastry Method


1/2 cup Crisco
1 1/2 cups sifted flour
1/2 teaspoon salt
3 tablespoons water

1/2 cup Crisco
1/2 cup brown sugar
1/2 cup milk
1 cup chopped pecans
3 eggs
1/2 teaspoon salt
1 cup corn syrup
1/2 teaspoon vanilla


Crust:  Sift flour and salt into a bowl.  Take out 1/4 cup flour and mix with water to form a paste.  Cut Crisco into remaining flour until the pieces are the size of peas.  Add flour paste to Crisco-flour mixture.  Mix and shape into a ball.  Roll dough on a floured board with short, light strokes, keeping pastry circular in shape, about 12 inches in diameter and 1/8 inch thick.  Place in pie pan.  Trim pastry allowing it to extend 1/2 inch beyond edge of the pan.  Fold and flute with fingers.  Add pecan filling. 

Filling:  Cream Crisco and sugar.  Add remaining ingredients and blend.  Pour into unbaked pie shell.  Bake in hot oven (425-degrees) 10 minutes then at 350-degrees for 25 minutes. 



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