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1
Preheat oven to 450F.
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2
Prepare Pastry for Single-Crust Pie: In a medium bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt.
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3
Using a pastry blender, cut in 1/3 cup shortening until pieces are pea size.
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4
Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with fork.
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5
Push moistened dough to the side of the bowl.
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6
Repeat moistening flour mixture, using 1 tablespoon water at a time until all the flour mixture is moistened (about 4 to 5 tablespoons cold water).
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7
Form pastry into a ball.
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8
On a lightly floured surface, roll dough into a circle about 12 inches in diameter.
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9
Wrap pastry circle around the rolling pin to transfer it; unroll circle into a 9-inch pie plate.
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10
Ease into pie plate without stretching it.
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11
Trim pastry to 1/2 inch beyond edges of pie plate.
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12
Fold under extra pastry.
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13
Crimp edges as desired.
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14
Prick pastry with a fork.
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15
Line pastry with a double thickness of foil.
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16
Bake in the preheated oven for 8 minutes.
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17
Remove foil.
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18
Bake for 5 to 6 minutes more or until golden.
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19
Cool on a wire rack.
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20
Reduce oven temperature to 375F.
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21
In a heavy 1-quart saucepan combine butter, brown sugar, and corn syrup.
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22
Bring to boiling over medium heat, stirring frequently.
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23
Remove from heat.
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24
Stir in nuts and vanilla.
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25
Pour filling into cooled crust, spreading evenly.
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26
Place tart pan on a baking sheet.
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27
Bake in the 375F oven for 20 minutes.
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28
Cool on a wire rack for 15 minutes.
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29
Remove sides of pan.
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30
Cool completely.
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31
If desired, serve with sweetened whipped cream.
