This recipe is one my mom altered from her grandmother's recipe for pecan pie. We have been making it for every holiday since I can remember and baking them up as gifts for almost everyone we know. It is a recipe that everyone finds a place in their hearts to love, even those who "do not have sweet tooths" or "don't like pecan pie." Its all in the ingredients: local honey and a delicious flaky crust. —Sarah King
2 9 inch pies
heaping vegetable shortening
In This Recipe
Cut the shortening and flour and salt together in a bowl with a fork or pastry cutter until the shortening is in pea sized chunks.
Add water and mix, adding more water my the tablespoon if needed, until the dough barely comes together. Wrap the dough in plastic and place in the fridge for a few hours.
Preheat your oven to 350 degrees fahrenheit.
Mix the flour, salt, and sugar together in a small bowl. Set aside.
With a whisk, thoroughly combine the cream, corn syrup and honey in a large bowl. Add eggs and vanilla, mix well.
Next, add the flour-sugar mixture to the honey-egg mixture.
Remove pie crust from the fridge and divide into two pieces. Roll our each piece into a circle and place into pie pans. Crimp the edges. Place crusts on cookie sheets to avoid sugar falling into your oven, just in case.
Place half a cup of pecans into each pie crust then half the filling into each. Bake for 45 min or until the pies are set, not runny but still with a slight jiggle.