My favorite pecan pie recipe was one I came across a few years ago and have been using ever since. My family and friends love it and I hope you will too!
Pastry
4 C of all purpose flour (I use whitelily)
1 ¾ C of butter flavored Crisco
1 t of salt (kosher)
½ C of ice water
1 egg
1 T apple cider vinegar
Place flour, salt and Crisco into a bowl and using a pastry blender or two forks cut the shortening into the flour, it should resemble cornmeal when it is fully mixed. Next pour ice water, egg and ACV into the flour mixture and mix until fully incorporated. Wrap in plastic and place in fridge for at least an hour before making pie.
Pie filling
⅓ C of butter
1 C sugar
1 C light corn syrup
½ t salt
2 t vanilla
4 eggs
1 C coarsely chopped pecans
1 unbaked 9 in pastry shell
Combine first 5 ingredients and mix well. Add eggs and beat well. Stir in pecans, pour into pastry shell. Bake at 375 degrees for 45-50 minutes.