Kentucky Pecan Pie
Best Pastry (below)
2/3 cup sugar
1/3 cup stick margarine or butter,* melted
1 cup corn syrup
2 tablespoons bourbon, if desired
1/2 teaspoon salt
1 cup pecan halves or broken pecans
1 package (6 ounces) semisweet chocolate chips (1 cup)
Heat oven to 375 F. Prepare Best Pastry.
Beat sugar, margarine, corn syrup, bourbon, salt and eggs in large bowl
with hand beater. Stir in pecans and chocolate chips. Pour into
pastry-lined pie plate. Cover edge with 2- to 3-inch strip of aluminum foil
to prevent excessive browning; remove foil during last 15 minutes of baking.
Bake 40 to 50 minutes or until set. Cool 30 minutes. Refrigerate about 2
hours until chilled.
1/3 cup plus 1 tablespoon shortening or 1/3 cup lard
1 cup Gold Medal all-purpose flour*
1/4 teaspoon salt
2 to 3 tablespoons cold water
Cut shortening into flour and salt, using pastry blender or crisscrossing 2
knives, until particles are size of coarse crumbs. Sprinkle with cold
water, 1 tablespoon at a time, tossing with fork until all flour is
moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more
water can be added if necessary). Gather pastry into a ball. Shape into
flattened round on lightly floured cloth-covered board. Roll into circle 2
inches larger than upside-down glass pie plate, 9x1 1/4 inches, with
floured cloth-covered rolling pin. Fold pastry into fourths; place in pie
plate. Unfold and ease into plate, pressing firmly against bottom and side.
Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll
pastry under, even with plate; flute as desired.
*If using self-rising flour, omit salt. Pie crusts made with self-rising
flour differ in flavor and texture from those made with all-purpose flour.
**Spreads with at least 65% vegetable oil can be substituted.
Makes 8 servings
This recipe displayed with permission from General Mills, Inc.