Pecan Pie

Method

1. Mix the crust flour and salt and cut in the shortening. Beat the crust egg with the water and vinegar, then add slowly, mixing only until the dough comes together.
2. Roll the dough to 1/8 inch (3 mm) thick, fit into a pie pan, and trim. Reserve excess pastry for another pie.
3. Prebake the crust for 5 minutes at 350°F (175°C).
4. Mix the filling eggs, sugar, salt, butter, corn syrup, and vanilla until combined, then stir in the pecans.
5. Pour into the prebaked crust without overfilling.
6. Bake at 350°F (175°C) for about 50 minutes, until set at the edges with a slight wobble in the center. For a Dutch oven, use 8 coals below and 16 above.
7. Let cool before slicing.

1. Mix the crust flour and salt and cut in the shortening. Beat the crust egg with the water and vinegar, then add slowly, mixing only until the dough comes together.
2. Roll the dough to 3 mm thick, fit into a pie pan, and trim. Reserve excess pastry for another pie.
3. Prebake the crust for 5 minutes at 175°C.
4. Mix the filling eggs, sugar, salt, butter, corn syrup, and vanilla until combined, then stir in the pecans.
5. Pour into the prebaked crust without overfilling.
6. Bake at 175°C for about 50 minutes, until set at the edges with a slight wobble in the center. For a Dutch oven, use 8 coals below and 16 above.
7. Let cool before slicing.