Georgia Pecan Pie

INSTRUCTIONS

1. 1
   To make basic pie crust, in mixing bowl, combine flour, 1/4 tsp. sugar and salt. Cut in shortening with a pastry cutter or two knives until the mixture resembles coarse meal. Stir with a fork, and gradually add ice water until a ball of dough is formed. Press down dough with your hand to flatten it, then wrap in plastic wrap and chill until ready to roll out.
2. 2
   To fill 9-inch pie pan, place chilled dough on a lightly floured surface and roll it from the center to the edges with a lightly floured rolling pin. Roll to 1/8" thickness. Carefully fold pastry in half, lay the fold across the center of a lightly greased pie pan, unfold it, and press it loosely on the bottom and sides of the pan. Finish edges by crimping dough around edges with your fingertips, or simply by running a knife around outside edge of pan to discard dough that hangs off sides. Press dough edges with the tines of a fork for a decorative effect. Prick bottom and sides with a fork, then chill and proceed with recipe.
3. 3
   To make filling, preheat oven to 350°F.
4. 4
   Place eggs in a medium mixing bowl and whisk lightly. Add sugar, corn syrup, vanilla and melted butter. Stir with a wooden spoon to combine well. Stir in pecans.
5. 5
   Pour filling into prepared unbaked pie crust. Bake 45-55 minutes, or until toothpick inserted in center comes out clean. Cool on wire rack.

notes

Georgia Pecan Commission You can easily make this pie crust in the food processor, but chill the shortening first and pulse six or seven times to distribute it with dry ingredients. After adding ice water, pulse only until dough comes together in a ball. If using a frozen pie crust, be forewarned that they brown easily. You may want to shield the crust with strips of aluminum foil cut about 3"wide and about 12"-15" long. Wrap these around the edge of the pie pan so they cover the edge of the crust. Photo courtesy of the Georgia Pecan Commission.

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