Pecan Pie

 Makes 1 12-inch pie

Pie Crust:
1 1/2 cups flour
1/2 tsp salt
3/4 cup Crisco
1/2 tsp vinegar
1 beaten egg
2-3 tblsp ice water

Pie Filling:
1 cup sugar
1 ½ cups corn syrup (½ dark, ½ light)
4 eggs
¼ cup butter
1 ½ tsp vanilla
1 ½ cups pecans

1. In a mixing bowl, add flour, salt, and Crisco. Mix together until flour and Crisco are combined. Add the vinegar, egg, and 2 tblsp of ice water to this. Stir until moistened. If it's too dry, add an additional table spoon of the ice water.
2. Cover the dough with plastic wrap and stick it in the fridge to stiffen up while you measure out the filling ingredients.
3. Roll out the dough using a little flour and some parchment paper to prevent sticking. Be sure to roll the dough large enough to fit your pie plate. Transfer it to the pie plate and form the crust.
4. In a saucepan, boil the sugar and corn syrup together for 2 to 3 minutes; set aside to cool slightly.
5. Add butter into sugar mixture to melt.
6. In large bowl, beat eggs lightly and very slowly pour the syrup mixture into the eggs, stirring constantly. Strain this mixture if desired.
7. Stir in vanilla and pecans. Pour into crust.
8. Bake in a 350*F oven for 45 to 60 minutes. If the crust edges are browning too quickly, cover them with tinfoil.
9. Remove from oven and let cool completely before cutting open.

The filling is thick and doesn't seep out of the pie once cut!