PECAN PIE FROM PHIL AND KAY ROBERTSON

Miss Kay says she makes the crust and Phil makes the filling.

MISS KAY'S DO-AHEAD PIE CRUST
5 cups all-purpose flour + more for rolling
1 tsp salt
2 1/4 cups butter-flavored vegetable shortening (Crisco is the best)
1 large egg
2 tbsp vinegar
1 cup cold water minus 2 tbsp

In a large mixing bowl, stir together the flour and salt. Mix the shortening into the flour with the pastry blender. Add the egg and mix by hand for a few minutes.

Stir the vinegar into the measuring cup with the water. Slowly pour the liquid into the bowl, stirring with a fork. Stir for 2 to 3 minutes to blend everything.

Divide the dough into four parts. Wrap any pieces that you aren't using in plastic wrap and refrigerate them.

Sprinkle flour on a clean countertop and put down a piece of dough. Sprinkle the dough with flour, and with a rolling pin, roll the dough to about 1/4-inch thick, to fit the pie pan you are using. (For a 9-inch pan, roll the dough to a circle about 12-inches in diameter). Fit the crust into the pan and gently press it down to fit. Roll as many piecrusts as you need, flouring the counter each time.

If your recipe calls for the piecrust to be already baked, bake it at 350 degrees for 25 minutes.

PECAN PIE FILLING
3 large eggs
3/4 cup sugar
1/2 stick (4 tbsp) butter, softened
1/2 tsp salt
1 tsp vanilla extract
1/2 cup light corn syrup (I use Karo)
1/2 cup maple syrup (I use Johnnie Fair) or honey
1 1/2 cups pecan halves
1 9-inch pie crust, see above or store bought), unbaked

Heat the oven to 350 degrees.

Beat the eggs with the mixer until fluffy, about 8 minutes.

In another mixing bowl, stir together the sugar, butter, salt, vanilla, and syrups. Gently fold this into the eggs. Gently fold in the pecans. Pour the filling into the piecrust.

Bake for 40 to 50 minutes, until the filling is set and no longer wobbly in the center.

Let cool completely before cutting.

Miss Kay's photo.