Pecan Pie Recipe

Ingredients:

For the crust:
1-1/3 c of flour (all purpose)
1 tsp of sugar (white)
1/3 c of vegetable shortening (chilled); cut to bits
1/4 tsp of salt
1/4 c of butter (unsalted, chilled); cut to bits
2 Tbsps of water (chilled)

For the filling:
3 pcs of eggs (large)
1/2 c of corn syrup (light)
1 c of sugar (white)
2 tsps of vanilla extract
1-3/4 c of pecans; chopped
3 Tbsps of butter (unsalted); melted

Instructions:

To make the crust, combine flour, sugar, and salt in a food processor then add butter and shortening then process until it looks like coarse meal.

Add in just enough amount of water, making damp clumps. Form into a ball and flatten to a disk then wrap with plastic. Place inside the refrigerator for an hour.

Once set, roll the dough above floured board into a 13 inch round. Fill it to a 9 inch pie plate. Trim edges aligning with the plate. Place inside the freezer for fifteen mins.

To make the filling, preheat the oven at 350 degrees F. Combine sugar, eggs, syrup, butter, and vanilla in a bowl; whisk thoroughly then fold in (3/4 cup) pecans.

Transfer the filling onto the crust and sprinkle the remaining pecans on top. Bake for an hour and fifteen mins. Let it cool.

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