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Pecan Pie Pastry
Yield: 2 servings

1/2 c unbleached flour
2 tb finely chopped pecans
1/4 ts salt
3 tb shortening or lard
cold water
dried beans

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.

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