Pecan Pie Crust

1-1/3 cups all-purpose flour
1/2 tsp salt
2/3 cup shortening
3 tbs water

Mix flour and salt together; add shortening and cut into flour with fork or pastry blender. Add water and mix gently with fork in stirring motion. Gather pastry into a ball and place in pie tin. With tips of fingers, spread pastry along bottom and sides of pie tin shaping a high, fluted edge making one 9 inch pie shell.

Combine first five ingredients in small bowl and mix well. Beat in eggs, one at a time. Add evaporated milk and mix well. Stir in pecan halves and vanilla. Mix well and turn into un-baked 9 inch pie shell. Cook in preheated 400F oven for 10 minutes. Reduce heat to 350F and cook an additional 35 to 40 minutes, or until filling its puffed in center and is well browned. Let pie cool before cutting.

1-1/2 cups Brown Sugar (firmly packed)
1/2 cup Granulated Sugar
1/4 cup water
2 tbs all-purpose flour
1/2 tsp salt
2 eggs
1/2 cup evaporated milk
1-1/2 cups pecan halves
3/4 tsp vanilla

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Cajun Country -- New Iberia, Louisiana