Pecan Pie

Directions

First make the crust by blending the flour and butter with a food processor, pastry blender or even by hand, until it has the texture of course meal. Add the water slowly, while using the food processor or mixing with a spoon. You may not need the whole quantity of water, add part of the water at a time. Blend until the flour and butter begin to adhere, but does not form a single mass without being pressed together.

Shape and flatten the dough into a disk. lightly dust with flour and wrap in plastic wrap to refrigerate for at least an hour. After refrigerating, roll the dough out onto a lightly floured surface until it is large and round. Check it's size by measuring against a 9-inch pie plate. The dough should have more than 1/2 inch overhang all around the pie plate. When it is the correct size, press into the sides of the pan and then trim the edge, so that it is 1/2 inch over the edge of the plate. Fold the overhang up over itself to create a nice rolled edge to the crust. You can make the edge as simple or as fancy as you choose.

Prick the pie crust with a fork before lining with foil and weighing down with beans for pie weighing or specially designed tools for this purpose. Preheat an oven to 400 degrees, then bake the pie shell for about 15 minutes, until the curst is set. Remove the foil and weighing beans and bake for another 10 minutes or so to brown the bottom of the crust. Remove the crust and set aside.

To make the filling melt the butter over a pot of water just above simmering temperature then add the sugar  and mix until all of the butter is absorbed. Next beat in the eggs, corn syrup and vanilla. Put the mixture back over the hot water and stir until warmed and shiny. Stir in the pecans, whole or chopped, depending on your preference.

Pour the mixture into the pie shell and bake for 50 minutes to an hour. Remove from the oven and allow to cool.