See the Recipe. André Baranowski

For this pecan pie, using fresh nuts makes a difference.

Yield: serves 8


  • 1 14 cups flour
  • 12 tsp. kosher salt
  • 13 cup vegetable shortening, chilled
  • 1 cup chopped pecans
  • 1 cup light corn syrup
  • 23 cup sugar
  • 13 cup unsalted butter, melted
  • 3 eggs, beaten


  1. Heat oven to 350°. In a bowl, stir together flour and salt. Add shortening; rub shortening into flour to form pea-size lumps. Add 1⁄4 cup cold water; mix. Gather dough into a ball; transfer to a floured surface; flatten into a disk. Using a rolling pin, roll out dough into a 12″ circle; transfer to a 9″ pie dish. Trim edges and crimp dough; set aside.
  2. In a bowl, stir together pecans, corn syrup, sugar, butter, and eggs. Pour mixture into pie shell; bake until deep golden brown, about 1 hour. Let cool.