Butter Crust Pecan Pie

INGREDIENTS:CRUST

• 1 1/4 cups Pillsbury BEST® All Purpose Flour
• 1/4 cup powdered sugar
• 1/4 cup plus 2 tablespoons finely chopped pecans
• 1/8 teaspoon salt
• 1/2 cup Crisco® Butter Shortening
• OR 1/2 stick Crisco® Butter Shortening Sticks
• 3 tablespoons ice cold water

FILLING

• 3 large eggs, lightly beaten
• 1 cup corn syrup
• 2/3 cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/3 cup butter or margarine, melted
• 1 1/4 cups chopped pecans
• GARNISH
• 12 pecan halves

CRUST

1. COMBINE flour, powdered sugar, finely chopped pecans and 1/8 teaspoon salt; cut in shortening using pastry blender (or 2 knives) until flour is blended in to form pea-size chunks.
2. SPRINKLE mixture with water, 1 tablespoon at a time. Toss lightly with fork until dough forms a ball.
3. PRESS between hands to form 5- to 6-inch disc. Roll and press crust into 9-inch pie plate. Do not flute. Do not bake. HEAT oven to 350°

FILLING

1. FILLING BEAT eggs until frothy. Add corn syrup, 2/3 cup sugar, vanilla extract and 1/4 teaspoon salt. BEAT until blended. Stir in melted butter and chopped nuts. Pour into unbaked pie crust.
2. GARNISH DIP 6 nut halves in filling to coat. Arrange in center of pie to resemble flower. Press 6 scallops into crust edge using back of tablespoon.
3. PLACE 1 nut half in each indentation. Press lightly. Cover edge of pie with foil to prevent overbrowning. BAKE 45 minutes. Remove foil. Bake an additional 5 minutes or until pie is almost set in center when shaken gently. Cool to room temperature before serving.