Decadent Pecan Pie (lighter recipe)

 

1

cup Gold Medal® all-purpose flour

1/2

teaspoon salt

1/3

cup plus 1 tablespoon shortening

2

to 3 tablespoons cold water

2/3

cup sugar

1/4

cup margarine, melted

1

cup corn syrup

1/2

teaspoon salt

1

egg

4

egg whites

1

teaspoon vanilla

1/2

cup quick-cooking or old-fashioned oats

1/2

cup chopped pecans

• 1 In medium bowl, mix flour and 1/2 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
• 2 Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• 3 Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
• 4 In medium bowl, beat sugar, margarine, corn syrup, 1/2 teaspoon salt, the egg and egg whites with wire whisk or hand beater until well blended. Stir in oats and pecans. Pour into pastry-lined pie plate.
• 5 Bake 40 to 50 minutes or until center is set. Cool completely.