Buttermilk Pecan Pie

By Tom421

Ingredients

• pie Crust:
• 1 1/3 all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup vegetable shortening
• 3 to 3 1/2 tablespoons ice water
• Filling:
• 3 Eggs, beaten
• 1 1/3 cups sugar
• 2 tablespoons flour
• 8 tablespoons (1 stick) melted unsalted butter
• 1 teaspoon vanilla extract
• 1/4 cup buttermilk
• 1 cup pecan pieces (or chopped pecans)

Details

Servings 8
Preparation time 25mins
Cooking time 85mins
Adapted from relish.com

Preparation

Step 1

To prepare the crust, combine flour and salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal.

Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly. Press mixture gently into a 5-inch circle; wrap in plastic wrap. Chill 15 minutes.

Flour dough lightly. Roll into circle between sheets of waxed paper on dampened countertop. Peel off top sheet. Flip into a 10-inch pie plate. Remove other sheet and press pastry to fit. Fold edge under. Flute.

Preheat to 275F.

To prepare the filling, beat eggs with a whisk. Add sugar and flour; beat well. Add melted butter, buttermilk and vanilla. Stir well.

Sprinkle  pecan pieces evenly into the pie crust; pour in egg mixture.

Bake about 1 hour or until golden brown and set.