Ingredients
6 tablespoons shortening1-1/2 teaspoons buttermilk2 tablespoons hot water1 cup all-purpose flour1/2 teaspoon saltFILLING:3 large eggs1 cup light or dark corn syrup2/3 cup sugar1/4 cup butter, melted1 teaspoon vanilla extract2 cups fresh or frozen cranberries, thawed1 cup chopped pecansSweetened whipped cream, optional
Preparation
Beat shortening and buttermilk until blended. Gradually add water, beating until light and fluffy. Beat in flour and salt. Shape into a disk. Wrap in plastic; refrigerate 4 hours or overnight.
Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge.
In a large bowl, whisk first 5 filling ingredients until blended. Stir in cranberries and pecans. Pour into crust.
Bake on a lower oven rack 10 minutes. Reduce oven setting to 350°; bake until filling is almost set, 35-40 minutes. Cool completely on a wire rack. Refrigerate, covered, overnight before serving. If desired, serve with whipped cream.
