Pecan trees are as much a part of the landscape in Texas as they are in Georgia. This version of pecan pie is sweet, but it allows the flavor of the nuts to emerge. Part of the beauty of this pie is its creamy consistency. If made in advance, keep it refrigerated, but bring it to room temperature before serving.
- Salt - 1/4 teaspoon
- Unbleached All-purpose flour - 1 cup
- Shortening - 1/3 cup
- Cold Water - 2 tablespoons
- Sugar - 1/4 cup
- Flour - 2 tablespoons
- Salt - 1/2 teaspoon
- Dark Corn Syrup - 1 cup
- Eggs - 2, lightly beaten
- Evaporated Milk - 1/2 cup
- Vanilla Extract - 1 teaspoon
- Pecans - 1 cup
To make the crust: Mix the flour and salt and cut in the shortening, using a pastry blender or two knives, until it resembles coarse meal. Ad the water, sprinkling in just enough for the dough to form a ball. Wrap it in plastic wrap and refrigerate it for at least 20 minutes.
Preheat the oven to 375 F. Roll the dough into a circle on a lightly floured surface. Pat it into a 9-inch pie plate and fold a rim of dough under the lip of the pie plate to form an edge. Then, using your fingers, flute the top edge of the pastry. Prick the dough with a fork and place it back in the refrigerator while making the filling.
To make the filling: Mix the sugar, flour, and salt. Mix in the corn syrup, then add the eggs, milk, and vanilla. Stir until smooth, then stir in the pecans.
Pour the filling into the pie crust and bake in the center of the preheated oven for 1 hour. Check after 40 minutes and cover it loosely with foil if the top seems to be burning. Allow to cool to room temperature before serving.