Prepare pastry and line a 9 inch pie tin. Preheat oven to 375 degrees. Spread nuts over bottom of uncooked pastry shell. In a medium bowl, combine eggs, sugar, corn syrup, salt, vanilla and melted butter. Stir until well blended. Then, pour over pecans. bake until the filling appears set when the pie is gently moved, 35 to 40 minutes. When done, remove from oven. Set on a wire rack to cool.
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Butter Crust Pastry- Sift 1 cup flour and 1/2 teaspoon salt together in a large bowl. Cut 1/2 cup cold butter in, using a pastry blender or two dinner knives or rub butter into the flour with your fingertips until all pieces of dough are the size of small peas. Gradually sprinkle over flour mixture just enough water to hold pastry together, mixing lightly and quickly with a fork after each addition. (This leads to a flakier pie crust). Turn onto a floured surface and form into a ball (it will be soft). Chill until needed.
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