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1 ½ Cups All-Purpose Flour
1 teaspoon Iodized Salt
2/3 Cup Shortening
¼ Cup Cold Water
1 Egg white, slightly-beaten

Walnut Filling:
¼ Cup Butter
¾ Cup firmly-packed Brown Sugar
4 pcs. Whole Eggs
½ Cup Light Syrup
1 teaspoon Vanilla
1 Cup coarsely-chopped Walnuts

1. Pre-heat oven to 400°F. Prepare one 9-inch pie plate.
2. Combine flour and salt. Cut-in shortening into flour mixture until mixture
resembles coarse crumbs.
3. Add water one Tablespoon at a time and mix until leaves sides of the
4. Form into a ball.
5. Roll-out dough to fit the pie plate. Flute edges.
6. Partially bake crust in a pre-heated oven for 10 to 15 minutes. Brush with
egg white.
7. Cover rim with a 3-inch strip of aluminum foil.
8. Cream butter and sugar in a medium-sized bowl until smooth.
9. Add eggs one at a time, beating well after each addition. Blend-in syrup,
vanilla, and walnuts.
10. Pour into prepared crust.
11. Bake for about 30 to 40 minutes or until pick inserted in center comes out
clean. Remove aluminum foil at the last 10 minutes of baking. Let cool
slightly. Serve warm or chilled.
12. Serves: 8 – 12.