Pie Crust:

1. Preheat your oven to 425 degrees F.
2. In a large bowl sift the flour, salt and sugar together.
3. With a pie cutter cut in the shortening until the particles are pea sized. You can also use a food processor to make the crust.
4. Sprinkle in the 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 the pie dough into a ball. Then split into 2 balls (one for this pie and the other for another pie, or freeze it for later).
6. Lay out a piece of parchment paper, lightly sprinkle it with flour, then roll out one of the crusts for the bottom of the pie. Press the crust into a 9-inch pie plate. Trim any excess dough from the edges.
7. Place a piece of parchment paper over the crust and fill it with dried beans, dried rice or pie weights.
8. Bake for 15 minutes.
9. After this time remove the parchment paper and weights.
10. Then reduce the oven temperature to 375 degrees F 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 wire rack, then make the pecan filling.
12. At this time, also reduce the oven to 325 degrees F.

Pecan Pie Filling:

1. Place the pecans on a baking sheet and roast for about 5 minutes, or until they are aromatic (make sure to watch them closely). Set aside to cool.
2. Once the pecans are cool, you can chop them coarsely if you’re preparing them this way (you can leave them whole). Set aside.
3. In a bowl whisk together the egg yolks and vanilla.
4. In a small 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. Let the butter/sugar mixture cool for 2 minutes.
7. 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.)
8. Set aside.
9. Add the pecans to the pie shell, spreading them out evenly on the bottom of the crust. Don’t worry, they will float to the top of the pie.
10. Slowly pour the sugar mixture over the pecans.
11. Place the pie dish on a rimmed baking sheet (in case of dripping), then bake the pie in the oven for 40-45 minutes or until the centre of the pie isn’t jiggly.
12. Let cool completely before serving. It’s best left to let the pie rest for at least 1 hour, but more time is better.