Texas Pecan Pie
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Texas Pecan Pie Recipe
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- 1⅓ cup all-purpose flour
- ½ tsp. salt
- 2/3 cup shortening
- 3 T. water
- 1½ cup brown sugar, firmly packed
- ½ cup granulated sugar
- ¼ cup water
- 2 T. all-purpose flour
- ½ tsp. salt
- 2 eggs
- ½ cup evaporated milk
- 1½ cup pecal halves
- ¾ tsp. vanilla
- Mix flour and salt together; add shortening and cut into flour with fork or pastry blender. Add water and mix gently with fork in stirring motion.
- Gather pastry into a ball and place in pie tin. With tips of fingers, spread pastry along bottom and sides of pie tin, shaping with a high, fluted edge. Makes one 9-inch pie shell.
- Combine first five ingredients in small bowl and mix well. Beat in eggs, one at a time. Add evaporated milk and mix well.
- Stir in pecan halves and vanilla. Mix well and turn into unbaked 9-inch pie shell.
- Cook in preheated 400 degrees F. oven for 10 minutes.
- Reduce heat to 350 degrees F. and cook an additional 35-40 minutes, or until filling is puffed in center and is well browned.
- Let pie cool before cutting.