Sorghum Pecan Pie

Crust:
Combine the flour,sugar and salt in a medium owl. Sprinkle the pieces of lard and butter over the dry ingredients and refrigerate for 30 minutes.
When ready to make the dough, lightly dust the work surface with flour. Using a pastry cutter or your fingertips, cut the lard and butter into the dry ingredients until the mixture resembles coarse crumbs, with a scattering of pea size pieces. Add the ice water 1 Tablespoon at a time, using a fork to combine after each addition - you might not need all the water. The dough should hold together when pinched. Form a flat dish of dough, place it in plastic wrap and refrigerate for about 25 minutes.
Using a rolling pin, roll out the dough on the floured work surface to a 12-inch circle. Transfer to a 9-inch pie pan, folding up any excess dough that hangs below the rim so that you have enough material to chimp the edges, Cut off excess dough and use as patching scraps, if necessary, Cover and refrigerate for 15 minutes.
Preheat oven to 325^. Lightly press a sheet of foil over pie shell and scatter pie weights or dried beans on the bottom. Bake on the middle oven rack for 12 minutes. Remove the foil and or pie weights, prick the bottom of the crust with a fork and return to bake for 10 minutes or until the bottom of the crust appears dry. Cool completely before filling.

Filling:
Preheat oven to 375^.
In a large bowl, using a hand mixer on low speed, beat the brown sugar and eggs for about 1 1/2 minutes or just until incorporated. Add the butter, cornstarch and salt and beat for another 1 1/2 minutes or until combined. Add the sorghum and pecans and stir to combine(the pecans will float on the surface, which is fine). Pour the filling into the pre-baked pie shell and bake for 35-40 minutes or until the center has risen and jiggles slightly. Transfer to a wire rack to cool for about 1 hour. Serve warm, with a dollop of whipped cream.