Pie Crust for two pies
- 3 cups unbleached flour
- 1 tsp salt
- ¾ cup vegetable shortening or coconut oil, or lard
- 1 egg lightly beaten
- 1 tbsp white vinegar
Filling for one pie
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 cup light corn syrup
- 3 eggs beaten
- 1 tsp vanilla
- ¾ cup butter softened
- Mix flour and salt in bowl. Add shortening. Using a dough cutter or fork, work fat into flour until mixture resembles peas.
- Add egg and 5 tablespoons of cold water and 1 tablespoon vinegar. Stir until just combined. Do not overwork.
- Divide the dough in half, roll each half into a ball and wrap with plastic wrap and chill until needed. Only one half is needed for one pie. Reserve the remainder for another pie, which can be frozen for later use.
- In a medium bowl using a wooden spoon, cream butter and add both brown and granulated sugars gradually. Add salt and mix in syrup, eggs and vanilla.
Preheat oven to 350° F.
- Roll out one dough ball on a lightly floured surface to fit your pie pan, including up the sides with about ½ inch above the edge. Place the pie crust into the pan and up the edges. Trim and fold the top ½ inch and shape with your fingers to create a nice rim.
- Distribute the pecans evenly in the bottom of the pie shell. Pour the syrup mixture over the pecans. Gently, lightly, cover the pie and crust with foil.
- Bake for 30 minutes. Remove the foil, then continue baking for 20 minutes more or until the pie is set. It should be a little jiggly, but not runny when you remove it from the oven. Garnish with additional pecans on top of hot pie if desired.
- Allow the pie to cool for several hours, or overnight. Serve in thin slices with whipped cream.