Buttermilk offers a tangy counterpoint to the pie's sweetness.
1 hr 25 minPrep: 25 minCook: 1 hr
Serves: 8Save Share
1⅓ cup All Purpose Flour
½ tsp Salt
½ cup Vegetable Shortening
1⅓ cup Sugar
2 T All Purpose Flour
1 Unsalted Butter Stick
1 tsp Vanilla Extract
¼ cup Buttermilk
1 cup 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.