posted by Jennifer A 06-27-98 4:01 PM
Burk's Pie Crust: (large deep dish crusts)
4 crusts:
1 pound lard
6 3/4 cups flour
dash salt
3 eggs in milk to equal 1 1/2 cups
Or 1 crust:
1/2 cup lard
1 1/2 cups flour
dash salt
1 egg in milk to equal 3/8 cup
Process the flour and lard into pea size lumps.
Add salt and egg/milk mixture and process until ball forms. Roll out or freeze. If making the 4 crusts, divide into 4 sections and freeze if not needed.
This saves time later when you want a pie to serve. This crust is good for pecan and apple pies.
Pecan filling:
1/2 cup melted butter
2/3 cup brown sugar
1 1/3 cups light KaroŽ corn syrup
4 eggs
1 tsp. vanilla
2 cups good quality pecans
Mix the melted butter, brown sugar, Karo. Add the vanilla and eggs. Mix in the pecans last and pour into burks pie
crust.
Preheat oven to 400F put pie in and turn down to 375F. Bake 55 to 60 minutes