Pie Crust

2 Cups All-Purpose Flour
1 Teaspoon Salt
1 Tablespoon Sugar
6 Tablespoons Butter (not unsalted)
6 Tablespoons Shortening
6 to 8 Tablespoons Ice Water

Warm the butter in the microwave until it is soft but not melted.

Mix in a large bowl:

2 Cups All-Purpose Flour
1 Teaspoon Salt
1 Tablespoon Sugar
Then mix in:
6 Tablespoons Butter
6 Tablespoons Shortening
6 to 8 Tablespoons Ice Water

Wrap your pie crust in plastic wrap; then, place it in the refrigerator for at least 20 minutes or as long as it takes you to make the pie filling.

Pecan Pie Filling

1 Cup White Corn Syrup
1 Cup Brown Sugar
1/3 Teaspoon Salt
1/3 Cup Melted Butter
1 Teaspoon Vanilla
3 Eggs
2 Cups Roasted Pecans

Mix in Bowl:
1 Cup White Corn Syrup
1 Cup Brown Sugar
1/3 Teaspoon Salt
1/3 Cup Melted Butter
1 Teaspoon Vanilla

Mix (slightly beat) eggs until they look like the ones shown in the picture to the left.

Add the eggs to the batter and stir until the batter looks as it did before you added the eggs.

Take your pie dough out of the refrigerator, and roll it out till it looks like the picture at the left. It should be about 1/8 of an inch in thickness. Then, apply more flour to the rolling pin. Wrap the dough around the rolling pin, and unroll it onto your pie pan. Cut the excess crust off around the edge of the pie pan so that the crust hangs 1 inch around the edge. We use a pan with a gully around the edge to catch anything that overflows.

Pinch around the edge of the pie dough so that it folds in half. If you did not leave a one inch border, you will not have enough dough to do this. If this happened to you, just take it out of the pan and roll it out again properly.

Now, go around the edge and pinch it as shown here to create a wave shape. This is an important step; it will impact the final look of your pie. Work with it a little to get the look you see at the left.

Pour the pecan pie filling into pie shell.

Sprinkle the 2 cups of roasted pecans on top of the pecan pie filling. Some pecans will sink into the filling; while, others will remain on top. Now, put your pie in a preheated oven set to 350F for 1 hour to an hour and 10 minutes.

After the pie has been in the oven for about 30 minutes, take it out, and put strips of tinfoil around the edge to keep the pie crust from burning. Be careful not to spill you pie! The filling is runny and quite hot. Then, put the pie back in the oven.

After you put the pie back in the oven, it will need another 30 to 40 minutes. After about 30 minutes (a total of 1 hour in the oven) test the pie to see if it is done. You can test the pie by sticking a knife in the middle. If the knife comes out clean, the pie is done; if it comes out dirty, it needs about 10 more minutes in the oven.