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1
In a large bowl, place the lard and butter.
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2
Add the flour and salt and rub together with fingers to form small balls.
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3
Add the cold water, 1 tablespoon at a time, mixing the flour mixture in between each tablespoon.
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4
Only add enough water until dough comes together in one large ball.
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5
Spread some flour on a piece of waxed paper and place the dough on it.
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6
Sprinkle some more flour on top of the dough and proceed to roll out the dough until desired thickness, about 1/8 inch thick.
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7
Fold the dough over once to make a half moon and again to make it a quarter moon.
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8
Remove the dough from the waxed paper and place into a (9-inch) pie pan.
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9
Unfold the dough so that it covers the entire pan.
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10
Press dough gently into pan.
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11
Using a fork, crimp the edges of the dough along the edge of the pie pan and cut away excess dough with a pairing knife.
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12
Set the pie shell aside.
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13
Preheat the oven to 325 degrees F. In a bowl, combine the corn syrup, sugar, butter, vanilla, and eggs.
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14
Mix with a whisk until well incorporated.
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15
Place the pecans in the pie shell and pour mixture over nuts.
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16
Be careful not to overflow the shell.
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17
Bake the pie for 45 minutes.
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18
The pie should be firm and golden brown.
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19
Let pie cool before cutting.
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20
Pie may be garnished with whipped cream, nuts and mint.
