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Pecan Pie
(8 Servings)

3 eggs
1/2 cup sugar
1/4 teaspoon salt
1 cup light corn syrup
1/2 teaspoon vanilla
1 cup pecans, broken in pieces
2 cups pastry flour
1/2 teaspoon salt
2/3 cup shortening
ice water, about 1/3 cup

Beat eggs slightly. Add other ingredients. Mix well. Line pie
plate with Plain Pastry, pour in filling, and bake 50 minutes in
moderately slow oven (325F). Chill. Cover with thin layer of
whipped cream and garnish with pec an halves. Makes 9-inch pie.


To make Plain Pastry: Mix salt with flour. Work in shortening with
finger tips, two knives, or pastry mixer, until shortening is evenly
mixed in bits no larger than peas. Stir with fork and moisten the
dough with water. Pat gently into ball, wrap in waxed paper, and
chill thoroughly. Makes 1 2-crust pie or 1 open pie and several
tarts or small pastries.

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