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Preheat oven to 350-degrees F. In a medium bowl combine flour and.
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chilled butter with a pastry cutter until dough resembles coarse meal. Add.
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water gradually and mix just until dough holds together and can be shaped.
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into a ball. Or, use a food processor fitted with metal blade to combine.
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flour and butter until they resemble coarse meal. Add water by.
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tablespoonfuls and process just until a dough ball begins to form. Wrap.
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dough tightly in a plastic scrap or a plastic bag. Refrigerate 1 hour or.
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until firm.
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On floured board using a floured rolling pin, roll out dough into a.
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10x10-inch pan. Fold dough in half and then into quarters. Place it in an.
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8x8-inch baking pan. Unfold the dough and press it into the corners and up along the sides of the pan.
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Refrigerate 15 minutes.
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TO PREPARE THE FILLING: Melt 5 tablespoons of butter in medium saucepan over medium heat.
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Remove from heat, and stir in sugar and corn syrup. Mix.
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until smooth. Add vanilla and eggs, and beat with spoon until thoroughly.
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combined. Fold in chopped pecans. Pour the pecan filling into the.
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pastry-lined pan. If dough extends beyond filling mixture trim dough with.
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a knife. Place pan in center of oven and bake 50-60 minutes or until.
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filling is set. Cool on wire rack. Cut into 2x2-inch square, and top each.
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with a pecan half. Serve at room temperature or chilled.
