Pecan Pie

Crust

1 1/2 cups all-purpose flour
1/2 teaspoon salt
4 tablespoons shortening
5 tablespoons unsalted butter
3 tablespoons to 5 ice cold water
2 teaspoons white vinegar
Filling

1 cup granulated sugar
3 tablespoons brown sugar
1 cup light corn syrup
1/3 cup melted butter
1 teaspoon vanilla
3 eggs, beaten
1 cup chopped pecans

Instructions
crust

In bowl whisk together your flour and salt.
Add in your shortening and butter and mix together using a pastry blender until crumbs appear.
Add in your water and vinegar and stir around and make into a ball.
Roll out dough into a large circle and place into a 9" deep dish pie plate, cutting away any excess crust, place in refrigerator.
Filling

Preheat your oven to 350.
In medium bowl mix together your granulated sugar, brown sugar, salt, corn syrup, butter, vanilla and eggs and whisk until blended well.
Add your chopped pecans in to bottom of your prepared pie crust.
Pour your filling mixture over the top.
Cover your pie with tin foil and bake in preheated oven for about 30 minutes.
Remove the foil and bake for an additional 20 minutes if needed until center is set and not overly jiggly.
Place pie on counter or in refrigerator to cool for several hours before serving.