Mystery Pecan Pie Crust
|Flour||1 Cup (16 tbs) (Pillsbury's Best, Sifted Regular Or Instant Blending)|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Cold water||4 Tablespoon|
Combine flour with salt in mixing bowl.
Cut in shortening until mixture is the size of small peas.
Sprinkle water, a little at a time, over mixture while tossing and stirring lightly with fork.
Add water to driest particles, pushing lumps to side, until dough is just moist enough to hold together.
Form into a ball.
Flatten to 1/2 inch thickness; smooth edge.
Roll out on floured surface to a circle 1 1/2 inches larger than inverted 9-inch piepan.
Fit loosely into pan.
Fold edge to form a standing rim; flute.
Spread cream cheese mixture in bottom of pastry-lined pan.
Sprinkle with pecans.
Gently pour corn syrup mixture over pecans.
Bake at 375° for 35 to 40 minutes until center is firm to touch.