For the crust...
4 cups flour
1 teaspoon salt
1 1/2 cups shortening
ice water
For the filling...
3 eggs
3/4 cup sugar
1/4 teaspoon salt
1 cup dark corn syrup
1 teaspoon vanilla
3 Tablespoons flour
1/2 cup chopped pecans
For the finish...
whipped cream
- Prepare the crust.
- In a large bowl, mix flour and salt.
- Use pastry blender to cut in 1 cup shortening until mix resembles Bisquick...in other words until it seems as if the shortening has just about disappeard. Now mix in the 1/2 cup shortening until it makes very, very small lumps...now as fine as before but definitely not any big lumps.
- Use a fork to push all this mix to the side of the bowl. Pour in a little ice water. Use the fork to pull the flour into the water and toss it, adding a little more at a time, until the water is all used up and that bit of dough clumps together. Set that clump aside and keep repeating until all the flour is mixed into dough.
- Roll out half at a time to a rectangle, 14x10, on a lightly floured surface. Cut out 12 rounds with a 3" cutter. Fit each round into a tiny muffin cup, pressing firmly against bottom and side. Re-roll trimmings and cut out to make 36 shells in all.
- Beat eggs slightly in a medium size bowl. Stir in sugar, salt, corn syrup, and vanilla, then flour and pecans. Spoon or pour about 1 tablespoonful into each shell.
- Bake at 375 degrees for 20 minutes, or until pastry is golden and filling is set. Cool in pans on wire racks 10 minutes, then remove carefully. Cool completely.
Serve topped with whipped cream.
Store in a cool, dry place.
Notes from a baker's daughter: My pie crust never comes out as good as Mom's, so I phone it in and use the store-bought stuff.