Pineapple Chess Pie With Pecans - cooking recipe

Ingredients

1 (9-inch) unbaked pie shell
3/4 c. egg substitute
3 Tbsp. all-purpose flour
1/3 c. plus 1 Tbsp. plus 1 tsp. thawed frozen pineapple juice concentrate
1/4 c. granulated sugar
1/4 c. dark corn syrup
1 Tbsp. margarine, melted
1 1/2 tsp. vanilla extract
1/8 tsp. salt
3 1/2 oz. pecan halves
2 2/3 c. all-purpose flour
1/4 tsp. salt
4 Tbsp. sugar
1/2 c. canola oil
6 Tbsp. ice water
1 Tbsp. skim milk

Preparation

Place the flour, salt and sugar in a large bowl; blend well with a fork.
Add the oil and, using a pastry blender or 2 table knives, cut the oil into the flour until the mixture resembles coarse crumbs.
Sprinkle the water and milk over the mixture; blend it with a knife.
Using your hands, gather the dough into 2 balls.
Use immediately, or wrap with plastic wrap and refrigerate until needed.
When rolling the dough out, roll it between 2 sheets of waxed paper.
Yields 2 (9-inch) single crust pies (16 slices).