Pecan Pie

Pecan pie crust

3 cups flour

11/4 cups Crisco

1 tsp. Salt

1 egg

51/2 tbsp. Ice water

1 tsp. Vinegar

Cut shortening into flour and salt, using pastry cutter or 2 knives. Beat egg with ice water and vinegar; add to flour mixture. Stir with spoon to form ball. Refrigerate 1 hour; roll out. Will keep in refrigerate for 1 week. Makes 3 pie crusts.

Pecan Pie Filling

3/4 cup sugar

3 eggs, beaten

1 cup corn syrup

3 tbsp. Melted butter

1 tsp.vanilla

1 cup broken pecans

1 unbaked pie shell

Stir sugar into eggs until sugar is dissolved. Add syrup, butter, vanilla and nuts. Pour into crust; bake 45 minutes at 350 degrees.