Traditional Pecan Pie

• Pie Crust:
• 4 cups flour
• ½ tsp salt
• 1½ cups shortening
• 3/4 cup cold water
• 1 tsp vinegar
• 1 egg
• Pecan Filling:
• 1½ cups sugar
• 1 cup dark corn syrup
• 1 cup light corn syrup
• 6 eggs
• 1/3 cup butter, melted
• 2 ½ cups chopped pecans
• 2 Tbsp vanilla

Start by preparing the crust. Combine flour and salt in a large bowl. Using pastry blender, cut shortening into flour until mixture forms into small pieces. In another small bowl, whisk together water, vinegar and egg until well blended. Pour liquid into flour mixture and stir together with fork until dough comes together. Be sure not to over mix. If the dough seems too dry and crumbly when forming into a disk, add a tablespoon of water, one at a time, until you achieve the right consistency. There should still be some dry crumbs around the edges. Knead dough with hands and divide into two circular, flat disks. Place both disks in plastic bags and refrigerate for at least 3 hours or up to 24 hours for the best results.

When the dough is ready to be rolled out, lightly flour a large surface and rolling pin. Take one disk and roll out evenly to make a 12-inch circle to fit a 10 inch pie pan (crust should be 1/8-1/4 inch thick). Carefully roll dough around rolling pin and transfer to pie pan. Line bottom of the pan and cut excess dough from the edges. Place pan in refrigerator while making the filling.

Preheat oven to 350°F. In a large bowl, combine sugar, corn syrups, eggs, butter, pecans and vanilla thoroughly. Pour filling into pastry-lined pan and flute edges of crust as desired. Set aside.

Roll out second disk of dough on floured surface into a 12-inch circle. Sprinkle flour generously on Pie Top Cutter and press firmly into the center of the dough. Lift to reveal cutouts and set cutouts aside. Add an additional shield edge to the pie crust with a long strip of foil, about 4 inches wide. Bake for 80-100 minutes. *If adding pie crust leaves to surface, place leaf cutouts on surface after 15 minutes of baking. Removing the foil for the last 10-15 minutes of baking. Let pie cool before serving.