Ann criswell's texas pecan pie

Ingredients

• 1/3 cup melted butter
• 1 tablespoon . vanilla extract
• 1 cup sugar
• 4 eggs
• 1 cup light corn syrup
• 1 (10-inch) Café piecrust
• 1 tablespoon . salt
• 1-1/2 cups pecan halves

Grandma Long's Pie Crust:

• 1/4 teaspoon. Salt
• 1/2 cups Water
• 5 1/2 cups White Flour
• 2 cups less 3 tablespoons . Crisco Shortening (there is no substitute)

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Preparation

• Combine the butter, sugar, corn syrup, salt and vanilla in a bowl: mix well.
• Beat the eggs until very light. Add to corn syrup mixture.
• Pour into pie shell. Arrange the pecan halves on top.
• Bake at 350°F until the filling is set and a knife inserted comes out clean.
  
• Grandma Long's Pie Crust:
  Dissolve the salt in the water and set aside. Cut the Crisco into the flour and work the mixture thoroughly until it is crumbly. Add the salt water to the mixture and continue to work the dough until the water is absorbed. Add several tablespoons flour and continue to work the dough until it pulls cleanly away from your hands. Ball the dough up into three balls and put them in plastic baggies and freeze them 'til you need them. To use the dough, set it out on the counter to thaw for 3-4 hours or set in your refrigerator overnight. The dough is rolled out the easiest when it is chilled.

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