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Crust:
1. In medium mixing bowl, blend flour, salt, and white sugar.
2. With a pastry knife cut butter into dough mixture, until the butter is in pea size pieces.
3. Slowly add water to the dough mixture, until dough forms a ball.
4. Flatten dough slightly with hands.
5. Roll dough from center to edge into a circle larger than pie plate.
6. Place piecrust into pie plate. Refrigerate until pie filling is ready.
6. Preheat oven to 350 degrees F (175 degrees C).
Filling:
1. In medium mixing bowl, combine eggs, light and dark corn syrups, brown sugar, butter, salt and finely crushed pecans.
2. Remove piecrust from refrigerator and spread quartered pecans over bottom or crust.
3. Pour pecan pie mixture over quartered pecans, and then arrange toasted pecan halves on top of pie.
4. Bake for one hour until firm.
5. Pie should cool one to four hours before serving.
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