Tracey's Pecan Pie

[beemaster]

Tracey's Pecan Pie

(9 inch - serves 6-8 people) or Josh

Pie Crust Recipe (No-Fail)

2-1/2 cups all-purpose flour
1/4 teas. salt (I always use non-iodized sea salt, finely ground)
1 egg
1 tbsp. white vinegar
1/2 lb. (2 sticks) cold butter.  (I personally prefer unsalted when baking, but salted will work just fine)
1/4 cup cold water

Sift into bowl flour and salt.  In a glass measuring cup measure out 1/2 cup water.  Add egg and vinegar and mix well.

Cut butter into 1/2 inch slices and add to flour mixture until mixture resembles a mealy texture.  Add liquid
all at once and mix quickly with a fork.

Combine by hand into a soft ball.  Divide dough in half.  Place each half on plastic wrap.  Flatten down into
a 3/4" thick disc. Refrigerate for about 1 to 2 hours.

Roll out onto a lightly floured surface, large enough to completely cover 9 inch baking dish.  Place in pie pan and flute edges and prick sides and bottom. Place dish with crust into freezer for about 1/2 hour: this helps create a very flaky and light crust. 


Ingredients for pecan filler

3 eggs beaten slightly
1 cup Karo Corn Syrup
1 cup sugar
3 tbsp. Melted Butter (or Margarine)
1-1/2 tsp. Vanilla extract (keep this one real if possible)

blend well, but do not over mix - then add:

2 Cups pecans.  Pour into prepared pie dish. 
__________________

Baking Instructions:

Preheat oven to 350 degrees fahrenheit.
Bake until crust is golden brown and center of pie is firm. Approx. 50 - 55 minutes.

__________________

Serve cooled (at least to room temp) enjoy with whipped cream, vanilla or chocolate ice cream.

Refrigerate any leftovers.