Pecan Pie Grace Thatcher Nut Category Crust 2 cups flour 1/2 t. salt 10 T. shortening 3-4 T cold water Into a large mixing bowl, sift together the flour and salt, add all of the shortening. Cut the shortening into the flour with a pastry blender until the mixture develops a course texture. Sprinkle the water over the mixture a spoonful at a time, and toss until the dough begins to cohere. Gather the dough into a ball and press together with your hands, cover with plastic wrap, and refrigerate for at least one hour before using. Prepare pie crust in a nine inch pie pan and prebake for 10 to 15 minutes at 425 degrees. Filling 4 extra large eggs, room temp 1 cup sugar 1/2 cup + 1 T light brown sugar 1/4 t. salt 8 T. melted butter 1 1/3 cup chopped pecans Topping 1/3 cup packed brown sugar 3 T. honey 3 T. butter 1 1/3 cup pecan halves Beat eggs with a fork until well blended. Stir in sugar and brown sugar. Make sure there are no lumps. Stir in salt, butter, and pecan pieces. Prebake pie shell for about 10 minutes. Pour mixture into pie shell and bake at 425 degrees for 10 minutes (keep covered with foil for the entire baking time). Mix topping. Combine brown sugar, butter, and honey in a sauce pan. Cook 2 minutes or until sugar dissolves, add pecan halves and stir until well coated. After pie bakes for 10 minutes then turn the oven temperature to 350 degrees, bake for 30 more minutes. Spoon topping over pie and continue baking 15 more minutes or until a knife inserted into the center of the pie comes out clean.