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From Dorothy McNett's recipes at www.dorothymcnett.com. This bakes slowly so that the custard sets up nicely and the pecans brown delicately.
for the crust:
Preheat oven to 400 degrees. In food processor with steel chopping blade in place (or use a hand held pastry blender) whirl the flour, salt and pepper. Add the cold butter or lard and process with quick off and on movements until mixture has the consistency of very coarse crumbs. (Or cut the flour in with the pastry blender until it resembles coarse crumbs.) Add the cold water and process only until dough begins to cling together. With hands form dough into a ball, but do not knead the dough. Roll out into a 10 inch circle on a lightly floured pastry cloth, sprinkling with more flour as needed. Carefully transfer to an 8 or 9 inch pie dish, being careful not to stretch the pastry. Set aside while you prepare the filling.
Recipe created 1998-04-18.