Pecan Pie

Pie crust may be frozen in the pie dish after wrapping well. Remove from freezer about 20 minutes before filling and baking.

4 eggs

1 cup sugar

1 1/2 cups dark corn syrup

2 tbls. plus 1 tsp. melted butter

1 tsp vanilla

1 cup pecan halves, plus more as needed

1 9"-10" unbaked pie shell

Preheat oven to 350°F.

Beat eggs just until blended, but not frothy. Stir in sugar and corn syrup. Add cooled melted butter and vanilla, mixing just enough to blend.

Spread nuts in bottom in bottom of pie shell. Pour in filling. Fill gaps in with more pecans, so the top is completely covered. Place pie in oven.

Reduce heat to 325°F at once. Bake 50-60 minutes. Makes 8-10 servings.

Pastry:

1 1/2 cups flour

6 tbls. unsalted butter

2 tbls. shortening (I use Crisco, a hundred years ago we used lard)

4 to 6 tbls. ICE water

Place flour in the food processor. Add butter and shortening and pulse until evenly incorporated. Add 3 tbls. ice water and process until mixed. Add another tablespoon of water and process just until mixture comes together. You may need a spoonful or more of water. Knead into a ball and roll out between sheets of plastic wrap. Line pie dish and crimp edge decoratively.