Pie Crust

1. Preheat your oven to 425 degrees.
2. Sift flour, salt and sugar into a bowl.
3. With a pie cutter, cut in shortening until the particles are pea sized.
4. Sprinkle in water, 1 tsp or so at a time, mixing lightly with a fork. Don’t over mix or the crust will be tough.
5. Press into a ball. Then split into 2. It is okay if it’s crumbly. In fact crumbly makes for a tender, flaky crust!
6. Lay out a piece of wax or parchment paper, lightly sprinkle it with flour, then roll out one of the crusts for the bottom of the pie. Then press the crust into a 9 inch pie plate. You can use the other crust for another pie, or freeze it for later.
7. Place a piece of tin foil over your crust and fill it with dried beans or rice or pie weights.
8. Bake for 15 minutes.
9. After this time, remove the foil and weights.
10. Then reduce the oven temperature to 375 degrees and bake the crust for 5 -7 minutes more, or until the edges are dry and golden.
11. Set the crust aside to cool on a rack, then make the pecan filling.
12. At this time, also reduce the oven to 325 degrees.

Pecan Pie Filling

1. Toast the pecans for about 5 minutes, or until they are aromatic. Set aside to cool.
2. Once the pecans are cool, chop them coarsely. Set aside.
3. In a bowl whisk together the egg yolks and vanilla.
4. In a saucepan combine the butter, sugar, corn syrup, cream and salt.
5. Heat the mixture over medium heat, and stir until the butter is melted and everything is combined, but do not boil the mixture. Stir for 3 – 5 minutes.
6. Then, whisking very vigorously and constantly, slowly pour the hot mixture into the egg mixture. Whisk whisk whisk. (This is to ensure that the eggs don’t cook.)
7. Set aside.
8. Add the pecans to the pie shell, spreading them out evenly.
9. Slowly pour the sugar mixture over the pecans.
10. Place the pie on a cookie sheet, then bake it in the oven for 35 – 40 minutes or until the centre of the pie isn’t jiggly.
11. Let cool before serving…it’s best left to rest for at least 1 hour. More time is better.