Super Crunch Pecan Pie

Crust:

Super Crunch Pecan Pie
Nut category 2016
Serves 8

Crust
1 1/4 cup flour
1 Tbsp sugar
1/2tsp salt
3 Tbsp vegetable shortening
3 Tbsp unsalted butter, cold, diced
2 Tbsp milk
1/2 Tbsp vinegar

Filling
1/4 cup unsalted butter, softened
1/3 cup dark brown sugar
1/4 cup white sugar
4 extra large eggs
1 cup light corn syrup
2 tsp vanilla extract
2 1/2 cups chopped toasted pecans

Mix flour ,sugar, and salt together. Cut in shortening and butter. Add milk and vinegar. Mix together well. Form into a disk and refrigerate for 1 hour.

Preheat oven to 325. Roll out disk and place in deep dish pie plate and crimp edges. Place in freezer for 15 minutes. Mix together first 7 ingredients for filling. Stir in pecans and bake for 1 hour or until almost set. Remove from oven and cool completely.
Filling 1:

Filling 2:

Filling 3:

Instructions: