Ger­ada’s Okla­homa Pecan Pie

Okla­homa Pecan Pie

From Ger­ry Nelson

Crust:

1 1/3 cups/170g plain flour

¾ tsp salt

1/3 cup/78ml veg­etable oil

¼ cup/59ml cold milk

In a medi­um bowl, mix flour and salt.  Stir milk and oil togeth­er in a cup and then pour onto flour mix­ture.  Mix dough until it leaves the sides of the bowl.  Pat onto two large, over­lap­ping sheets of wax paper and roll out the dough between them into a cir­cle about 12 inch­es wide for a 9 inch pie.  Lay the pie pan over the crust and flip it over.  Press into the pan and press the edges with a din­ner knife to dec­o­rate, or flute the crust.

Fill­ing:

3 eggs

1 cup/236ml light corn syrup

½ cup/100g sugar

1 tbsp plain flour

2 tbsps very soft butter

1 tsp vanilla

dash of salt

1 cup/109g coarse­ly chopped pecans

½ cup/55g whole, per­fect pecans

Light­ly beat the eggs, then stir in the remain­ing ingre­di­ents, except the whole pecans.  Pour the mix­ture into the pie crust then dec­o­rate with the whole pecans.  Cov­er the crust edges with foil to keep from burn­ing.  Bake at 375F for about 50 min­utes, until fill­ing has set and the pie is a deep gold­en brown.  Check the pie after 40 min­utes and remove foil to let edges brown.