Pecan Shortbread Pie

Ingredients:

Pie base:

• 3 cups of wheat flour
• 1 teaspoon of salt
• 3/4 cup vegetable shortening or rendered lard
• 3/4 cup salted butter, cut into pieces
• 1 lightly beaten egg
• 1 tbsp. table vinegar

Nut filling:

• 1 cup of sugar
• 3 tbsp. l. brown sugar
• 1/2 tsp salt
• 1 cup corn syrup
• 1/3 cup melted salted butter
• 1 teaspoon vanilla
• 3 whole beaten eggs
• 1 cup (heaping) chopped pecans

Preparation:

1. First, prepare the base: In a bowl, combine flour and salt. Add vegetable shortening and salted butter. Using a pastry cutter, fold the dough into the flour until it forms small lumps.
   
   Add the egg, 5 tablespoons of cold water, and vinegar. Mix until a dough forms. Divide the dough in half and chill if necessary. (You'll only need half the dough for this recipe; save the rest for other uses.)
   
   Then prepare the filling: In a bowl, combine granulated sugar, brown sugar, salt, corn syrup, butter, vanilla, and eggs.
2. Preheat oven to 180°C. Roll out half the dough on a lightly floured surface to fit the pan. Sprinkle pecans into the bottom of the uncooked pie pan. Drizzle with syrup. Loosely cover the surface and base with foil.
   
   Bake the pie for 30 minutes. Remove the foil, then continue baking for 20 minutes.
   
   Be careful not to burn the crust or nuts. When you remove the pie from the oven, it shouldn't be too jelly-like (though it should still be slightly loose). If it's too runny, cover it with foil and bake for another 20 minutes until the filling has set. This recipe provides a very approximate baking time. Sometimes it takes 50 minutes, sometimes 75 minutes.
   
   Let the pie cool for several hours or overnight. Serve, slicing thinly.