For the crust:
1 ½ cups sifted flour
½ teaspoon salt
½ cup shortening or lard, less 1 tablespoon
4 to 5 tablespoons ice cold water
For the filling:
½ cup dark Karo corn syrup
½ cup light Karo corn syrup
1 cup sugar
¼ cup softened butter
1 teaspoon flour
¼ teaspoon salt
3 eggs, beaten
1 teaspoon vanilla
2 cups shelled pecans
To make the crust: Whisk the flour and salt together in a mixing bowl. Cut in the shortening with a pastry cutter until the mixture resembles coarse meal. Add the water a little at a time until the dough pulls away from the sides of the bowl. Roll out on a lightly floured board and place in a pie pan. Prick the bottom and crimp the edges as desired. Bake in a 350-degree oven for 5 minutes to set - not to cook or brown.
To make the filling: Mix Karo syrups, sugar, butter, flour and salt in a large bowl. Add the beaten eggs and thoroughly combine. Stir in the vanilla, then fold in the pecans. Pour into prepared piecrust and bake at 350° for about 40-45 minutes until the center of the pie is almost set, but still soft. Do not overbake, the filling will set as it cools. Cool on a wire rack at least 1 hour before cutting.
© 2003, Philadelphia Daily News.
Distributed by Knight Ridder/Tribune Information Services.
