Pecan pie

Ingredients:

Cake

• 3 cups premium flour
• 1 teaspoon of salt
• 3/4 cup shortening or lard
• 3/4 cup salted butter, cut into pieces
• 1 egg, lightly beaten
• 1 tablespoon distilled white vinegar

Filling

• 1 cup granulated sugar
• 3 tbsp. l. brown sugar
• 0.5 tsp salt
• 1 cup corn syrup (light or dark)
• 1/3 cup melted salted butter
• 1 tsp vanilla extract
• 3 eggs, beaten
• 1 heaping cup chopped pecans

Preparation:

1. First, prepare the cake base.:
   
   Combine flour and salt in a bowl. Add the shortening and butter. Using a pastry blender, blend into the flour until the mixture resembles fine pebbles.
2. Add the egg, 5 tablespoons of cold water, and vinegar. Mix. Divide the dough in half and refrigerate. You'll only need half of the dough. Set the other half aside for another time.
3. Now prepare the filling:
   
   In a bowl, combine granulated sugar, brown sugar, salt, corn syrup, butter, vanilla extract, and eggs.
4. Preheat oven to 175°C.
5. On a lightly floured surface, roll out one half of the dough into a circle the size of your pie pan. Sprinkle pecans over the bottom of the dough in the pan. Pour the filling over the top. Cover the edges of the crust carefully with foil.
6. Bake the pie for 30 minutes. Remove the foil and continue baking for another 20 minutes, being careful not to brown the crust or pecans.
   
   
   The pie shouldn't be too runny when you remove it from the oven (though it will jiggle a bit). If it's too runny, cover with foil and bake for another 20 minutes or until set. The baking time for this pie varies greatly. Sometimes it takes 50 minutes, sometimes 75!
7. Let cool for several hours or overnight. Serve the pecan pie, sliced ​​thinly.
   
   Add a recipe to your holiday table Meat loaf.