INGREDIENTS

Directions

1. For the crust:
   • In a medium bowl, combine flour and salt.
   • Using a pastry blender or a fork, cut in the Crisco until particles are the size of small peas.
   • Sprinkle flour mixture with water, 1 tablespoon at a time, mixing with a fork.
   • Add water until dough is just moist enough to hold together.
2. For the filling:
   • In a large mixing bowl, lightly beat the eggs until they are slightly frothy.
   • Stir in both of the corn syrups, butter, sugar, and vanilla. Mix well.
   • Add the pecan halves.
   • Pour filling into a prepared unbaked pie shell and cover the edge of crust with foil.
3. Preheat the oven to 350°F.
4. Bake the pie for 25 minutes and remove the foil.
5. Continue to bake for 20 to 25 minutes, or until a knife inserted close to the center comes out clean.
6. Cool the pie completely and refrigerate until ready to serve.