"Mom's Southern Pecan Pie" ~ Gladys Espey Rice
**This was a favorite at our home throughout the years! Wherever Momma went folks wanted her to bake her 'pecan pie'! It seemed that she had a special gift to make things look beautiful .... and the taste? My mouth is watering right now just thinking about her gifted baking!
1 Cup flour
1/2 tsp. salt
1/3 Cup oleo
3-4 Tbsps. 'iced water'
1 Cup sugar
3/4 Cup Karo - light
1/2 Cup margarine
3 eggs
1-3/4 Cup pecans
1 tsp. vanilla extract
1/8 tsp. salt
Combine flour & salt in a bowl. Cut in margarine with pastry blender (or 2 knives) until mixture resembles coarse meal. Stir in ice water and mix well.
On a lightly floured board, roll out dough to fit a 9" pie plate. Transfer to plate, leaving 1/2" hanging over the edge of the plate. Fold edge under and flute by placing left forefinger against the inside of the pastry rim and pinching the outside with the right thumb and forefinger. Repeat around rim.
Blend sugar, syrup, and 1/2 C. margarine in a saucepan. Cook over medium heat, stirring constantly, until mixture comes to a rolling boil. Blend hot mixture, slowly beating in the eggs. Stir in pecans, vanilla, and salt. Pour into pie shell. Bake at 375* about 30 minutes.
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