- 3/4 cup light corn syrup
- 1/2 cup light brown sugar
- 6 tablespoons butter or margarine, melted and cooled
- 3 eggs
- 1/4 cup lemon juice
- 2 tablespoons all-purpose flour
- 2 teaspoons grated lemon rind
- 1-1/4 cups coarsely chopped Georgia pecans
- 1 9-inch unbaked pie crust
- In mixing bowl, combine flour, sugar and salt. Cut in shortening with a pastry cutter or two knives until the mixture resembles coarse meal. Stir with a fork, and gradually add ice water until a ball of dough is formed. Press down dough with your hand to flatten it, then wrap in plastic wrap and chill until ready to roll out.
- To fill pie pan, place chilled dough on a lightly floured surface and roll it from the center to the edges with a lightly floured rolling pin. Roll to 1/8-inch thickness. Carefully fold pastry in half, lay the fold across the center of a lightly greased pie pan, unfold it, and press it loosely on the bottom and sides of the pan. Finish edges by crimping dough around edges with your fingertips, or simply by running a knife around outside edge of pan to discard dough that hangs off sides. Press dough edges with the tines of a fork for a decorative effect. Prick bottom and sides with a fork, then chill and proceed with recipe.
Note: You can easily make this pie crust in the food processor, but chill the shortening first and pulse six or seven times to distribute it with dry ingredients. After adding ice water, pulse only until dough comes together in a ball.
See the Basic Pie Crust Recipe