>From the Epicurious website...


old-fashioned pecan pie

Servings:   Serves 8


For crust
1 1/3 cups all purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1/3 cup chilled solid vegetable shortening, cut into small pieces
1/4 cup (1/2 stick) chilled unsalted butter, cut into small pieces
2 tablespoons (about) ice water

For filling
1 cup sugar
3 large eggs
1/2 cup light corn syrup
3 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1 3/4 cups chopped pecans 


Make crust:
Mix first 3 ingredients in processor. Add shortening and butter; cut in using 
on/off turns until mixture resembles coarse meal. Blend in enough water to form 
moist clumps.. Gather into ball; flatten into disk. Wrap in plastic; chill 1 
hour. Roll dough on floured work surface to 13-inch round. Transfer to 9-inch 
round cake pan with 1 1/2-inch-high sides. Trim to align with pan edges. Freeze 
15 minutes.

Make filling:
Preheat oven to 350°F. Whisk first 5 ingredients in medium bowl to blend. Mix 
in 3/4 cup pecans. Pour into crust. Sprinkle with 1 cup pecans. Bake pie until 
set, about 1 hour 15 minutes. Transfer to rack; cool.
Rhonda G in Missouri
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