Buttermilk offers a tangy counterpoint to the pie's sweetness.
1 hr 25 minPrep: 25 minCook: 1 hr
Serves: 8Save Share
1 1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 cup vegetable shortening
3 to 3 1/2 tablespoon ice water
3 Eggs, beaten
1 1/3 cup sugar
2 tablespoon flour
8 tablespoon (1 stick) melted unsalted butter
1 teaspoon vanilla extract
1/4 cup buttermilk
1 cup pecan pieces (or chopped pecans)
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.