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plus 1t. light corn syrup
In a bowl combine, the flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms.
Roll out pastry to fit a 9" pie plate.
Transfer pastry to pie plate, trim pastry to 1/2" beyond edge of plate; flute edges.
Sprinkle with pecans and set aside.
In a small mixing bowl, beat the corn syrup, eggs, sugar, vanilla and salt until well blended. Pour over pecans.
bake at 350* for 45-50 minutes or until a knife inserted comes out clean. Cool on a wire rack.