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1
First, whip up the pie crust: Mix the flour and salt in a bowl.
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2
Add the vegetable shortening and salted butter.
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3
Work the butter into the flour using a dough cutter until the mixture resembles tiny pebbles.
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4
Add the egg, 5 tablespoons cold water and the white vinegar.
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5
Stir until just combined.
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6
Divide the dough in half and chill until needed.
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7
(You will only need one half for this recipe, reserve the other half for another use.)
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8
Next make the filling: Mix the granulated sugar, brown sugar, salt, corn syrup, butter, vanilla and eggs together in a bowl.
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9
Preheat the oven to 350 degrees F. Roll out one dough half on a lightly floured surface to fit your pie pan.
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10
Pour the pecans in the bottom of the unbaked pie shell.
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11
Pour the syrup mixture over the top.
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12
Cover the top and crust lightly/gently with foil.
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13
Bake the pie for 30 minutes.
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14
Remove the foil, and then continue baking for 20 minutes, being careful not to burn the crust or pecans.
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15
The pie should not be overly jiggly when you remove it from the oven (though it will jiggle a bit).
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16
If it shakes a lot, cover with foil and bake for an additional 20 minute or until set.
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17
Required baking time seems to vary widely with this recipe.
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18
Sometimes it takes 50 minutes, sometimes it takes 75!
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19
Allow to cool for several hours or overnight.
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20
Serve in thin slivers.
