Farmhouse Pecan Pie
Instructions for Farmhouse Pecan Pie
Crust: In a medium bowl or food processor, combine the flour and salt. Add the shortening and cut with 2 knives or process until coarse crumbs form. Drizzle in the ice water and toss or process until dough begins to hold together. Turn dough onto a smooth surface and gather into a ball. Cover in plastic wrap and refrigerate 1 hour.
Preheat oven to 375°F. Roll dough into a 12-inch circle and transfer to a 9-inch pie plate. Trim dough until it hangs over 1/2-inch all the way around. Fold edges of dough under and crimp edges.
Filling: In a large bowl, whisk together eggs, honey, corn syrup, brown sugar, butter, salt and vanilla.
Baking Instructions: Line pie crust with chopped pecans and pour filling mixture over. Cover the top with the whole pecans and bake 35-40 minutes. If nuts are starting to burn, cover with foil. Bake until filling is slightly wobbly but mostly set and puffed. Let cool at least 2 hours before serving.