Crisco’s Own Sure Pastry Method
Ingredients
Crust
1/2 cup Crisco
1 1/2 cups sifted flour
1/2 teaspoon salt
3 tablespoons water
Filling
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
Method
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.