"Ben's Pecan pie"

By RoketJSquerl

Ingredients

• Crust (makes 2 crusts)
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 egg, beaten
• 1 cup cold butter or shortening (lard is preferred)
• 1 teaspoon vinegar
• 6-8 Tablespoons water
• Filling
• 4 large eggs
• 1 cup light brown sugar, packed
• 3/4 cup light corn syrup
• 1/4 cup butter, melted and cooled
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla extract
• 1 cup chopped or whole pecans

Details

Servings 2
Adapted from evabakes.blogspot.com

Preparation

Step 1

Directions
Make the crust: In a food processor, pulse the flour and salt. Add the eggs, butter and vinegar and pulse. Add the water, one tablespoon at a time until the dough comes together. It should be pliable, but not sticky. (Alternatively, you can mix everything together in a large bowl and use your hands to work the dough) Cover in plastic wrap and chill in the refrigerator for at least 30 minutes. The extra crust can be stored in the freezer; just thaw before using. Once dough is cool, roll it out into a circle that is about 1-2 inches wider than the diameter of your pie plate. Place the dough into the plate and crimp the edges.
Make the filling: In a large bowl, whisk the eggs until frothy. Mix in the sugar, corn syrup, cooled butter, salt and vanilla until well blended.

Assemble and bake the pie: Preheat your oven to 400 degrees F. Sprinkle the pecans over the pie shell. Slowly pour the filling over the pecans. Bake in your preheated oven for 15 minutes. Then lower the oven temperature to 350 degrees F and bake for an additional 45 minutes or until the center is almost set.

Yield: One pie; about 8-10 servings