| 1 | In a small mixing bowl stir together flour, chopped pecans and salt. |
| 2 | Cut in shortening or lard till the pieces are the size of small peas. |
| 3 | Sprinkle cold water over part of the mixture; gently toss with a fork. |
| 4 | Push to side of bowl. |
| 5 | Repeat till all is moistened. |
| 6 | Form dough into a ball. |
| 7 | On a lightly floured surface roll the ball into a 10-inch circle. |
| 8 | Line a 7-inch pie plate or quiche dish with the pastry. |
| 9 | Flute edge. |
| 10 | Cover surface of pastry with clear plastic wrap. |
| 11 | Spread dried beans atop the plastic wrap to a depth of 1 inch. |
| 12 | Micro-cook, uncovered, on 70% power for 6 minutes, rotating the dish a half-turn every 2 minutes. |
| 13 | Carefully lift plastic wrap and beans from pastry. |
| 14 | Micro-cook, uncovered, on 70% power about 2 minutes or till pastry is dry |
