Pecan Pie and Crust
1 bottle light Karo (2 cups)
4 eggs, well beaten
3 T. rich milk (carnation milk)
1 tsp. vanilla extract
Dash of salt
3/4 cup pecans
1 prepared pie shell, unbaked
Spread pecans in pie shell. Beat eggs together. Add Karo, milk, vanilla and salt. Stir until blended well. Pour into unbaked pie shell.
Bake at pre-heated oven at 400 degrees for 10-15 minutes. Reduce heat and bake at 350 degrees for 30-40 minutes or until firm in center. (Check for doneness by inserting knife blade into center. If it comes out clean, it is done.) Cool on pie rack. Serve with whipped cream if desired.
To Make Pie Crust Shell
1 ½ cups flour (scant)
1/2 cup Crisco
2 T cold butter
Dash of salt
Cut shortening and butter into the flour and salt with a pastry blender or two knives, until the pieces are about the size of baby peas. Remove ½ cup of this mixture and put into small bowl. Add 4 Tablespoons ICED water. Stir together to make a “slurry”, then stir this back into bowl of flour/shortening mixture. Work the slurry into the dry mixture with your fingers until it sticks together. Form into a ball. Wrap in plastic wrap and refrigerate for 20 minutes to firm up.
Remove from refrigerator and prepare to roll out. Lightly flour the rolling surface and your rolling pin. Flatten the ball out into a 4 or 5 Inch diameter circle. Then begin rolling dough out to fit your pie plate.
Always roll from the center outward, pressing down gently as you roll and working opposite side each time. When dough starts to stick, lift gently, and put a little more flour underneath. Turn the dough ¼ turn as you go. Roll out dough until it is about 1 ½ inches larger than your pie plate. Treat it gently as it gets thinner.
To lift into pie plate, gently lift and turn back over the rolling pin to get crust into the pie plate. Settle the bottom in, then pinch (or crimp) the overhanging crust and gently push down onto edge of pie plate to hold it. Trim any excess with a sharp knife.