Pecan Pie

Submitted by Evan Wortman & Jill  Carraway,
the Owners of Caroline Hill

INGREDIENTS
Pie shell (makes 2 pie crusts)
2 cups of unbleached flour
1 tsp. salt
2/3 cup crisco shortening
5-7 tbsp. of ice cold water

PECAN PIE FILLING (In blender)
1 1/4 cups sugar
3 eggs
1 stick butter
1 tsp. vanilla
1 cup chopped pecans (to be added to pie fillling after blended)

DIRECTIONS
PIE SHELL
Cut in shortening with pastry blender. Add your water (may need more water). Mix, then form into two balls and roll out on floured surface.

PECAN PIE FILLING
Chop pecans and add to the rest of the pie filling mixture. Pour in pie shell then bake for 45 minutes at 325°.