Pie Crust

8 tablespoons (1 stick) margarine, softened
1 tablespoon sugar
1 teaspoon salt
3 ounces shortening, room temperature
6 tablespoons ice water
10 ounces sifted flour

Blend margarine and shortening together and chill completely before using. Dissolve sugar and salt in ice water. Lightly mix flour with margarine and shortening until crumbly. Add ice water and mix lightly and slowly until dough forms a ball. Be careful not to overmix. Divide into two and chill completely before rolling out pie shells or top crust. Makes two pie shells or 1 top and 1 bottom crust.

Pecan Pie

1 10-inch pie shell, unbaked
5 large eggs
1 1/2 cups brown sugar
1 1/3 cups light corn syrup
4 tablespoons butter, melted
1/4 cup molasses
2 1/2 tablespoons flour
1 1/2 teaspoons vanilla
2 1/2 cups pecan pieces

Preheat oven to 350° . Combine sugar, butter, flour, and eggs in a bowl and whisk together. Add the syrup, molasses, and vanilla.Whisk until smooth.Arrange the pecan pieces in the unbaked pie shell and pour liquid mixture over the nuts. They will rise to the top while the pie is baking. Bake for 50 to 60 minutes at 350° or until filling is completely set in the center. Cool on a rack for about an hour before serving. Makes 8 servings.