Pecan Pie

1. Make the crust by combining the pastry flour, salt and 1 teaspoon sugar, then cutting in the cold butter and shortening until the mixture resembles coarse crumbs; mix the vinegar into the very cold water and add it gradually, stirring just until the dough holds together, then flatten into a disc, wrap and chill for 1 hour.
2. Roll the chilled dough out on a floured surface, line a 23 cm pie dish, trim and crimp the edges, then chill the shell while you make the filling and preheat the oven to 175 C.
3. Whisk the eggs in a bowl, then whisk in the dark brown sugar, corn syrup, melted butter, vanilla and a small pinch of salt until smooth and fully combined.
4. Scatter the pecan halves evenly over the base of the chilled crust, then slowly pour the filling over them so the nuts float to the surface.
5. Place the pie on a baking sheet and bake for 50 to 60 minutes, until the edges are set and the centre jiggles only slightly like soft jelly when nudged.
6. If the crust edges brown too quickly, cover them with strips of foil partway through baking.
7. Cool the pie completely on a rack for at least 2 hours so the filling sets firm before slicing and serving.

You'll use: Oven · Whisk · Baking sheet