In a bowl sift together flour, sugar and salt.
Cut butter into small cubes and add to flour.
With a pastry blender or 2 knives, cut butter into flour until pea-sized granules form.
Sprinkle 1 T water over flour and mix slightly.
Add another T water and mix. Gather dough into a ball, adding a little more water as necessary.
Wrap in plastic and refrigerate for 2 to 3 hours.
Roll out pastry and fit into a 9 inch pie pan.
Preheat oven to 45~.
Beat eggs until well blended, then stir in Pecan Pumpkin butter and cream.
Pour into unbaked pie shell.
Bake for 15 minutes, reduce heat to 35~ and bake for an additional 4 minutes or until center is just set.
Serve at room temperature.
NOTE: Pecan Pumkin butter may be purchased at Williams Sonoma and if carefully measured, each jar of the butter will make 2 pies.
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