1 cup all-purpose flour
⅛ teaspoon sea salt
½ cup Crisco shortening
3 tablespoons water
¼ cup unsalted butter or margarine, softened
1 cup granulated sugar
4 eggs
¾ cups light corn syrup
2 teaspoons vanilla
1¼ cups Pecan Valley Pecan Halves
1. Preheat oven to 375ºF.
2. For crust, combine flour and salt. Cut in Crisco with pastry blender (or two knives) until flour is just blended into form of pea-size chunks. Add all of water. Toss lightly with fork until dough will form a ball. Press between hands to form 5 to 6-inch pancake. Flour rolling surface and pin lightly. Roll dough into circle and trim 1-inch larger than upside-down 9-inch pie plate. Loosen dough, carefully. Fold into quarters. Unfold and press into pie plate. Fold edge under. Flute as desired.
3. For filling, cream butter and sugar in mixing bowl. Beat in eggs, syrup and vanilla. Stir in pecans. Pour filling into unbaked pie shell.
4. Bake in a preheated oven for minutes.
5. Reduce oven heat to 325ºF.
6. Bake for 45 minutes or until knife inserted in center comes out clean. Cool to room temperature before cutting.
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