PIE CRUST:

1 c. all-purpose flour
1/2 c. Crisco shortening
1/2 tsp. salt
1/8 tsp. sugar
3 tbsp. cold water

Combine flour, salt, sugar and Crisco. Cream together with a fork and/or your fingers. Next, add the cold water, 1 tablespoon at a time, to form a ball of pastry. This can all be done in a food processor. However, be sure not to overprocess.

FILLING:

1 c. granulated sugar
1/2 stick soft butter (4 tbsp.)
3/4 c. light corn syrup (Karo)
4 eggs
2 tsp. vanilla
1 1/4 c. pecans (more if desired)

Cream butter and sugar. Beat in eggs all at once, then stir in the corn syrup. Add the vanilla and the pecans, stir together well. Pour filling into pie shell and place into a preheated 400 degree oven for 5 minutes then reduce temperature to 325 degrees and continue baking for 45 minutes until done.

SPECIAL INSTRUCTIONS AND OPTIONS:

Brush or dab a small amount of whole milk onto the unbaked pie crust edges to prevent undesired browning. Try adding a small amount of cinnamon or 2 tablespoons sour cream to the pecan pie filling.