Old-fashioned Pecan Pie

Heat the oven to 200ºC (180º fan) 400ºF, gas 6. For the pastry, rub the butter into the flour and salt until the mixture resembles breadcrumbs. Add just enough cold water to make a dough and roll the pastry on a floured board to a thickness of 1/2 cm / 1/4 ". Line a greased 20 cm / 8 " tart tin leaving about 1 cm / 1/2 " excess above the edge of the tin. Prick the base of the pastry and chill for 30 minutes.

Line the pastry case with baking parchment, fill with baking beans and bake for 15 minutes. Remove the parchment and baking beans and return to the oven for 10 minutes. Remove from the oven and turn the temperature down to 170ºC.

Mix all the filling ingredients except the pecan nuts in a large bowl and pour into the pastry case. Scatter over the nuts and bake for about 45 minutes or until the filling has set.