Adapted from
Pies and Pastries Cookbook
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Crust:
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1 1/4 cups
unbleached flour
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1/2 tsp
salt
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1/4 cup
fat-free milk
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3 tbsps
olive oil
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Filling:
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1 cup
corn syrup
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1/2 cup
granulated sugar
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3 whole
eggs
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1/4 cup
margarine, melted
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1 tsp
pure vanilla extract
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1/8 tsp
salt
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12 ozs
pecan halves, toasted
Preheat oven to 350. In a mixing bowl, combine flour, one teaspoon salt, milk, and oil. Add one teaspoon cold water at a time until dough mixture begins to clump together. If the dough doesn't clump together when pinched, add another teaspoon of water. On a lightly floured surface, roll dough to a circle 1 1/2" larger than inverted pie pan. Pick dough up and gently ease into pie pan, being careful not to stretch dough. Trim half inch beyond edge of pie pan, fold under to make double thickness around rim. Flute edges as desired. Prick bottom and sides of crust with a fork. Spread pecans evenly into crust; set aside. To prepare filling, combine corn syrup, sugar, and eggs. Add margarine, vanilla extract, and remaining salt. Mix well. Pour filling mixture evenly over top. Bake for one hour or until toothpick inserted in center comes out clean.