Pecan pie is a must at holidays, I have decided to start with this because a friend of my husbands asked if I could make him one. Although I personally had never made one, I can make a pie crust, so I didn’t think the rest would be too hard. And it wasn’t!
this is taken directly from one of my Mama’s cookbooks, probably type up on her old word processor 15 years ago.
to start the pie you will need:
1 cup of all-purpose flour
1 Teaspoon of salt
1/3 cup of Shortening (stick preferably)
Mix all of these together until they are pea sized, either with a pasty cutter or a fork
next is the family secret, most pie recipes call for “cold water” use ICE WATER! I don’t know the physics behind it but somehow it makes the crust flakey. Mix in between 2-3 Table spoons of this water, start with two and then slowly add the third. To much will make it sticky, and not enough will make it fall apart. It’s a delicate balance, and it may take a pie crust or to get it right. You will know when there is enough water when the flour starts coming off the side of the bowl. 
next roll the dough and lay on a clean floured bath towel ( I have one dedicated to cooking) Then roll out.
a few tricks, if you can not get the dough then enough to roll out make a second crust and add to it. Also if your dough is falling apart when your first press it together, wet your fingers in the ICE water and gently work into dough. Try to handle the dough as little as possible. When the dough is big enough, fold it into fourths gently and place the center into the pie pan, then unfold and cut off excess. 
The next part is easy, and that the filling
Beaten 3 large eggs
1 cup of LIGHT corn syrup (minus 2 tablespoons)
1 Cup of sugar
3 Tablespoons of melted butter
1 teaspoon of Vanilla
Mix all of then above and then fold in 1 3/4 cups of pecans. Then pour into pie shell. 
Next wrap pie crust with tinfoil to prevent over browning. 
Cook at 350 for 25 mins then remove tin foil, continue to cook for another 25-30 minutes, until a knife can be inserted and comes out clean. Let cool for at least 20 minutes. In my opinion much better when cold 
Enjoy!!! If anybody tries this recipe tell me what you think!
