Classic Southern Pecan Pie

What You'll Need
Pastry (or ready-made unbaked 9-inch pie shell)
1 1/4 cups all-purpose flour, 6 ounces
1/2 teaspoon salt
1 teaspoon sugar
4 tablespoons chilled butter, cut into pieces
1/3 cup chilled vegetable shortening
3 to 5 tablespoons ice water
Filling
1 cup light or dark corn syrup
1 cup brown sugar, packed
1/4 teaspoon salt
1/3 cup melted butter
1 teaspoon vanilla
3 large eggs, slightly beaten
1 1/2 cups pecan halves
1 pie shell, unbaked, 9-inch

How to Make It
Pastry

1. Combine the flour, 1/2 teaspoon of salt, and 1 teaspoon of granulated sugar; blend well. Add the pieces of butter and shortening and work with a pastry blender until the mixture forms crumbs. Some crumbs should be large, about the size of peas. If you use a food processor, pulse for about 5 to 7 times.
2. Work about 3 tablespoons of ice water into the mixture, then more water, about 1 teaspoon at a time, until the dough begins to hold together when a little is squeezed.
3. Turn the mixture out onto a floured surface and press to form a flattened disc. Wrap in plastic wrap and refrigerate for about 30 to45 minutes.
4. Roll the dough out into a circle about 2 inches larger than the pie plate (upside-down measurement). Fit it into the pie plate and flute the edge as desired. Refrigerate until you are ready to fill the pie.

Filling

1. Heat the oven to 350° F (180° C/Gas 4).
2. In a large bowl, combine corn syrup, brown sugar, salt, butter, and vanilla; mix until smooth and well blended.
3. Add the slightly beaten eggs and blend well; stir in pecans.
4. Pour the pecan mixture into the chilled, unbaked pie shell.
5. Bake in the preheated oven for 55 to 65 minutes, or until the filling is set. Check the pie for over-browning after about 40 minutes. If necessary, cover the crust edge with a pie shield or homemade foil ring to prevent excessive browning.
6. Cool pecan pie thoroughly and serve with a dollop of whipped cream or vanilla ice cream.

FULL RECIPES

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