Pecan Pie

Pecan Pie
1/2 cup butter
1 cup corn syrup
1 cup sugar
3 large eggs
1/2 tsp lemon juice
1 tsp vanilla
dash salt
1 cup pecan
cinnamon

425 for 10 min....325 45-50min
there is a bookmark in the plain pastry page.

plain pastry.. makes one 9 inch double crust pie, or two 8 inch pie
shells, or ten 3-1/2 inch tarts

2 cups all purpose flour 1/2 to 2/3 cup shortening
1 tsp salt about 6 tablespoons of ice water

sift flour, measure and resift twice with salt. if lard is the
shortening, use 1/2 cup; if vegetable shortening, use 2/3 cup. cut fat
into flour with a pastry blender or 2 knives, or rub with fingertips
until fat-flour particles are about the size of split peas. Now add the
water by teaspoons, mixing lightly with a fork and tossing aside the part
of the mixture that is dampened. Gather these moistened fat-flour
particles into a ball, press gently together; wrap in waxed paper and
chill in the refrigerator a few minutes.

for a prebaked single crust, trim off dough to within 1/2 inch of rim of
pan, then turn dough under so folded edge is flush with rim of pan.
flute edge, then prick pastry closely all over with tines of fork. bake
in a moderately hot oven 425 about 12-15 min.or until crust light golden
brown. after 5 min look at the crust and collapse any bubbles by
pricking. cool pan on a cake rack.