Pecan Pie Pastry Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.
• In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.
• Bake in preheated oven for 45 to 50 minutes, or until filling is set.

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Beat eggs slightly in medium bowl. Beat in sugar, and then blend in syrup, butter or margarine, vanilla, salt, and pecans. Pour filling into unbaked pie shell.
• Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking 35 to 40 minutes; the pie will be brown and slightly puffed.

Steps:

• In a small mixing bowl stir together flour, chopped pecans and salt.
• Cut in shortening or lard till the pieces are the size of small peas.
• Sprinkle cold water over part of the mixture; gently toss with a fork.
• Push to side of bowl.
• Repeat till all is moistened.
• Form dough into a ball.
• On a lightly floured surface roll the ball into a 10-inch circle.
• Line a 7-inch pie plate or quiche dish with the pastry.
• Flute edge.
• Cover surface of pastry with clear plastic wrap.
• Spread dried beans atop the plastic wrap to a depth of 1 inch.
• Micro-cook, uncovered, on 70% power for 6 minutes, rotating the dish a half-turn every 2 minutes.
• Carefully lift plastic wrap and beans from pastry.
• Micro-cook, uncovered, on 70% power about 2 minutes or till pastry is dry.

Steps:

• In a large bowl, beat eggs just until blended but not frothy. Add the sugar, salt and corn syrup. Stir butter and vanilla just until blended. Spread pecans in the bottom of pie shell. Pour in filling. , Place in a 350° oven and immediately reduce heat to 325°. Bake for 50-60 minutes or until a knife inserted in the center comes out clean. If desired, serve with whipped cream. Refrigerate leftovers.