Pie Crust

1 cup (4 ½  ounces) all-purpose flour
4 tablespoons (2 ounces) chilled unsalted butter cut into ½” bits
2 tablespoons (1 ounce) chilled vegetable shortening or lard cut into ½” bits
½ teaspoon sugar
pinch of salt
2 tablespoons (1 ounce) ice water

In a bowl, cut the butter into the flour until it is the texture of coarse sand. Cut in the shortening or lard until the flour appears to be a bit damp (not powdery). Mix together the sugar, salt and ice water. Using a fork, little by little work the ice-water mixture into the flour mixture. The dough will be in rough clumps and a bit stiff. Working the dough as little as possible gather the dough together and press it into a flat disk, wrap it tightly in plastic, and refrigerate for one hour.

On a lightly floured board, roll the dough to fit a nine-inch pie pan. Chill the panned dough until ready to fill and bake the pie.

Filling

1 ½ cups pecan pieces
4 large eggs, beaten
½ cup granulated sugar
½ cup packed light brown sugar
¼ cup pure cane syrup (optional)
¾ cup light corn syrup
½ teaspoon vanilla extract
1/8 teaspoon salt
4 tablespoons (2 ounces) unsalted butter, melted
1 tablespoon flour

Pre-heat the oven to 375 F. Spread the pecan pieces evenly on the bottom of the panned pie crust. Combine the eggs, sugar, brown sugar, cane syrup (not really needed), corn syrun, vanilla, salt, butter, and flour in a mixing bowl. Mex well. Pour the mixture over the pecans. Bake for about one hour, or until the filling sets and the pastry is nicely browned. Cool for at least 10 minutes prior to slicing for service.

If desired, this can be served with vanilla ice cream or soft whipped cream.