Honey-Pecan Pie

• Pie Crust
• 1/3 cup heaping vegetable shortening
• 2 cups flour
• 1 teaspoon salt
• 1/4 cup cold water
• Pie Filling
• 4 tablespoons flour
• 1 teaspoon salt
• 3/4 cup sugar
• 1 cup heavy cream
• 1 cup corn syrup
• 1 cup honey
• 4 eggs
• 4 teaspoons vanilla extract
• 1 cup pecans

1. Cut the shortening and flour and salt together in a bowl with a fork or pastry cutter until the shortening is in pea sized chunks.
2. Add water and mix, adding more water my the tablespoon if needed, until the dough barely comes together. Wrap the dough in plastic and place in the fridge for a few hours.
3. Preheat your oven to 350 degrees fahrenheit.
4. Mix the flour, salt, and sugar together in a small bowl. Set aside.
5. With a whisk, thoroughly combine the cream, corn syrup and honey in a large bowl. Add eggs and vanilla, mix well.
6. Next, add the flour-sugar mixture to the honey-egg mixture.
7. Remove pie crust from the fridge and divide into two pieces. Roll our each piece into a circle and place into pie pans. Crimp the edges. Place crusts on cookie sheets to avoid sugar falling into your oven, just in case.
8. Place half a cup of pecans into each pie crust then half the filling into each. Bake for 45 min or until the pies are set, not runny but still with a slight jiggle.

pie crust, vegetable shortening, flour, salt, cold water, pie filling, flour, salt, sugar, heavy cream, corn syrup, honey, eggs, vanilla, pecans

Taken from food52.com/recipes/32634-honey-pecan-pie (may not work)