Pie Crust

Recipe from: Kay Ferguson (via BH&G), adapted by Christa Platt

Single crust:

1 1/2 cups sifted all-purpose flour

1/2 teaspoon salt

1/2 cup shortening

4 to 5 Tablespoons cold water (Christa uses a fraction of this to make it flaky!)

Double crust or lattice-top:

2 cups sifted all-purpose flour

1 teaspoon salt

2/3 cup shortening

5 to 7 tablespoons cold water (Christa uses a fraction of this to make it flaky!)

Sift flour and salt.

Cut in shortening till pieces are size of small peas.

Sprinkle water over, 1 Tablespoon at a time, tossing mixture after each addition. 

Form into ball; flatten on lightly floured surface.

Roll 1/8 inch thick from center to edge. 

Pecan Pie

Recipe from: Jayne Ferguson

Beat 3 eggs

Add:
1 Tbsp. white vinegar
3/4 cup sugar
3/4 cup white Karo (corn syrup)

Beat all above ingredients together.
Pour into a 9" unbaked crust.

Sprinkle chocolate chips (about 1/3 to 1/2 cup) evenly into pie.
Add 1 cup pecans into pie. They will float to top.
Dot evenly on top with about 4 dots of dime-sized drops of butter.

Bake it in the oven at 350º for 15 min.
Then turn the oven down to 325º and bake for 30 min.

Test with knife, it should come out clean.