Title: Pecan Pie Pastry
Categories: Nut Pie
Yield: 1 Servings
| 1/4 | c | Unbleached Flour |
| 1/8 | ts | Salt |
| | | Cold Water |
| 1 | tb | Finely Chopped Pecans |
| 5 | ts | Shortening Or Lard |
| | | 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
some 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 7-inch circle. Line a 4
1/2-inch quiche dish or pie plate 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
5 minutes, rotating the dish a half-turn every minute. Carefully lift
plastic wrap and beans from pastry. Micro-cook pastry, uncovered, on 70%
power about 1 minute or till pastry is dry.