Forking It!: Texas Pecan Pie

Red

Crust:

• 1 1/3 C All Purpose Flour
• ½ t Salt
• 2/3 C Shortening
• 3 T Water

Directions:

Mix flour and salt together; add shortening and cut into flour with fork or pastry blender. Add water and mix gently with fork in a stirring motion. Gather pastry into a ball and place in the pie plate. With the tips of your fingers, spread pastry along the bottom and sides of pie plate, shaping the edge, either fluted or press with fork tines.

Preheat oven to 400

Filling:
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• 1 ½ C Dark Brown Sugar
• ½ C Granulated Sugar
• ¼ C Water
• 2 T All Purpose Flour
• ½ t Salt
• 2 Eggs
• ½ C Evaporated Milk
• 1 ½ C pecan halves
• ¾ t Vanilla

Directions:

Combine first 5 ingredients in small bowl and mix well. Beat in the eggs, one at a time. Add evaporated milk and mix well. Stir in Pecans and vanilla. Mix well and turn into pie shell. Cook in preheated 400 degree oven for 10 minutes then reduce heat to 350 and cook an additional 35 to 40 minutes, or until filling is puffed in the center and well browned.
Cool before cutting