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Published: Tuesday, 10/15/2002

Pecan Pie Crust

1 cup all-purpose flour

1/4 teaspoon salt

1/2 cup shortening

1 cup finely ground pecans

2 tablespoons cold water

Heat oven to 300 degrees. Mix flour and salt in medium bowl. Cut in shortening using pastry blender or two knives until flour is blended to form pea-size chunks. Stir in pecans. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough will form a ball. Press dough between hands to form 5 to 6-inch pancake. Flour lightly. Roll dough into circle between sheets of waxed paper or dampened counter top. Peel off top sheet. Trim one inch larger than inverted 9-inch pie plate. Flip into pie plate. Remove other sheet and press pastry to fit. Fold edge under. Flute. Thoroughly prick bottom and sides with fork to prevent shrinking. Bake at 300 degrees for 45 minutes. Cool while preparing filling. May use chocolate pudding cream filling, butterscotch cream, or filling of choice.

Yield: 1 9-inch pie crust



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