3.5oz (100 gr)unsalted buttermelted and cooled down
1/2Cwhite sugar
3/4Cbrown sugar
3/4Ccorn syrup
3/4tspsalt
2tspvanilla extract
2tbspflour
3eggs
2Cpecan nuts
Instructions
For the crust:
In a food proccessor put the flour, sugar, and salt and process until well combined. You can also do this by using a fork to combine the ingredients, just don´t use your hands, as your body temperature will mess with it.
Now add the butter and vegetable shortening and process until the mixture is sand-like (again, you can also do it using a fork).
Then add the cold water and the white vinager and mix again until a soft dough is formed.
Wrap this dough in plastic kitchen paper and leave it to rest in the fridge for 30 min.
Take the dough out of the fridge and roll it out on a floured surface.
Place the rolled out dough in a pie mold previously greased and give it a little shape using your hands, to create those folded” edges. Let this sit in the fridge for 15 min more.
For the filling:
In a big bowl, whisk together the eggs, butter, sugars, corn syrup, flour, salt and vanilla.
Stir in the pecan nuts and set aside.
To bake:
Preheat the oven to 375°F (180°C).
Pour the filling in the pie crust and bake for 50 minutes aproximately. It will be ready when the center jiggles a little still when shaken.
Let it cool down for at least 30 minutes. Serve with vanilla ice cream on the side.