This pie crust is perfect for apple and pumkin pies. My family always requests pumpkin pies in pecan crusts at Thanksgiving. I have even used this recipe for a lattice crust, but the dough is a bit thick for that so I prefer to put a crumb topping on my apple pies. Another decorative touch is to use a cookie cutter to cut out leaves and decorate the rim of the pie with those.
- 2 c All-purpose flour; unsifted 1/2 c Pecans; very finely chopped (I use a food processor.)
- 3 tbsp. Sugar
- 1/4 tsp. Salt
- 2/3 c Vegetable shortening; chilled
- 4-5 tbsp. Ice water
- In a medium bowl, combine flour,pecans, sugar and salt.
With a pastry blender, cut in shortening until mixture resembles coarse crumbs.
Add ice water, 1 tablespoon at a time, and stir lightly with a fork just until a soft, manageable pastry forms.
Divide pastry into 2 balls. Roll out between 2 sheets of floured waxed paper. Makes enough for 2 open pies.