Little Pecan Pies

1/2 cup all-purpose flour
1/8 tsp salt
3 Tbsp shortening
4 tsp cold water

Filling:
1/3 cup pecan halves
1 egg
1/3 cup corn syrup
1/3 cup packed brown sugar
1/2 tsp vanilla extract
Whipped cream, optional

In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with fork until dough forms a ball. Cover and refrigerate for at least 30 min.

Divide dough in half. Roll each half into a 6" circle. Transfer to 2 (4 1/2") tart pans; fit pastry into pans, trimming if necessary.

Arrange pecans in shells.

In a bowl, combine egg, corn syrup, brown sugar and vanilla; mix well. Pour over pecans.

Place shells on a baking sheet. Bake at 375F for 35-40 min. or until a knife inserted near center comes out clean. Cool on a wire rack.

Top with whipped cream if desired.

AUTHOR: Lori A