NO FAIL PIE CRUST:

Makes 2 large crusts (use 1 for pecan pie and freeze other dough or it will keep 2 weeks in the refrigerator).

3 c. flour
1 tsp. salt
1 1/4 c. solid Crisco
1 egg
1 tbsp. white vinegar
5 tbsp. ice water

Mix flour and salt. Cut in shortening. Beat egg. Add vinegar. Mix into flour mixture with a fork. Add ice water

PECAN PIE:

3 c. flour
1 tsp. salt
1 1/4 c. solid Crisco
1 egg
1 tbsp. white vinegar
5 tbsp. ice water

Mix flour and salt. Cut in shortening. Beat egg. Add vinegar. Mix into flour mixture with a fork. Add ice water.

PECAN PIE:

3 eggs, beaten
1 c. light corn syrup
1/8 tsp. salt
1 tsp. vanilla
1 c. white sugar
4 tbsp. melted butter
2 c. chopped pecans

Mix all ingredients, adding pecans last. Pour into 9 inch pie shell. Bake at 400 degrees for 15 minutes, then 350 degrees for 30-35 minutes or until knife comes out clean. Serve with whipped cream.