Pecan Pie

Flaky pastry crust

2-1/4C           Flour, all purpose

1t                   Salt

3/4C + 2T      Crisco

1/3C              Cold water

Mix flour and salt in a food processor

Put shortening cut into cubes into processor

Pulse until size of peas

Trickle in water while pulsing until mixture comes together in a ball

Take out of processor

Divide into two parts (If making only a shell freeze one part)

Refrigerate for 1 hour

Roll it out into 11 to 12” circle

Put into 9” pie plate

Refrigerate for 30 minutes

Filling Ingredients

1/2C              Butter

1C                 Sugar

3/4C              Light corn syrup

3                    Eggs

1-3/4C           Pecans

1/2                 Vanilla bean seeds

1t                   Vanilla

Process

Melt butter

Remove from heat and add sugar and corn syrup

Blend in eggs and vanilla

Add pecans

Pour into unbaked shell

Bake at 350F for 45-60 minutes or until set