-
1
Preheat oven to 400 degrees F. Beat the eggs until well combined and light in color, about 5 minutes.
-
2
Mix the sugar and flour together and gradually add to the eggs using low speed.
-
3
Add the corn syrup, vanilla and salt and blend well, again using low speed.
-
4
Fold the nuts in by hand and pour the mixture into the prepared pie crusts.
-
5
Bake at 400 degrees F for 10 minutes and then reduce the heat to 350 degrees F. and bake for 1 hour longer.
-
6
The pie will rise up and form cracks on the top, and the filling will be set when baking is complete.
-
7
Remove pie and let it cool before cutting.
-
8
Combine the butter, shortening, 2 cups of the cake flour, and 1 cup of the all-purpose flour.
-
9
Blend together.
-
10
Stop mixer, scrape the sides and add remaining 2 cups of cake flour and remaining 1 cup of all-purpose flour.
-
11
Blend to combine completely.
-
12
Mix sugar and salt into 1/4 cup of the water and add it to the flour mixture.
-
13
Blend briefly and add the remaining water if needed.
-
14
The dough should not be overworked and should make a solid piece when held in your hand.
-
15
Turn the dough out onto a lightly floured smooth surface and knead it several times.
-
16
Divide the dough into portions and flatten it.
-
17
Wrap unused dough in plastic.
-
18
Roll out the dough to fit a 9-inch pie pan.
-
19
Re-roll any scraps for a second pie crust.
-
20
Preheat oven to 475 degrees F. Prick bottom and sides of pastry with fork.
-
21
Bake 12 minutes or until light brown.
-
22
Cool on wire rack.
