Grandma Ruth’s Pecan Pie (from Great Aunt Shirley)

We have found great success using the America’s Test Kitchen recipe for pastry (which uses vodka for half of the liquid).  The following is Grandma’s pastry and filling recipe, verbatim.  One just needs one 9″ pie crust, unbaked, for this pie.

Pastry

  • 4 (41/2) cups flour (I use 4 and use the rest for flouring the board)
  • l  lb. Shortening (Crisco)
  • 1 tsp. Salt
  • TBSP brown sugar
  • 1 egg (beaten)
  • add enough warm water to make ¾ cup
  • 1 TBSP vinegar

Add salt and b. sugar to flour.  Cut in shortening with knife ( I usually do that by dividing it into four pieces). Add remaining liquid and mix with hands until dough no longer stick to the bowl.  Chill for about 15 – 20 minutes wrapped in saran wrap. This dough is quite soft and is very flaky when done.

Pie Filling

  • 1 cup corn syrup
  • ½ cup sugar
  • ¼ cup butter
  • ¼ tsp  salt
  • 1 egg (beaten), in a medium sized bowl
  • 1 tsp vanilla
  • LOTS     pecan halves
  1. Bring sugar, salt, butter to a boil and remove from heat
  2. Whisking constantly, pour over beaten eggs
  3. Cool slightly and add vanilla
  4. Lay pecans in circle pattern (flat side down) until the whole bottom of crust is covered.
  5. Pour filling over the pecans.
  6. Bake 10 minutes at 400F then turn oven down to 375F and cook for 35-40 minutes.  The pecans will rise to the top.
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