Omie's Pecan Pie

Omie’s Pecan Pie
Brad tells me that Omie's real secret is to double the butter--it won't taste like hers unless doubled.

Crust (makes 2)
2 2/3 cup flour
1 tsp salt
1 cup butter
½ cup cold water

Combine flour and salt. Add butter, slicing it and mixing with a pastry blender until it resembles
a coarse meal. Add water. Stir and form into a ball. Divide in two. Roll it about 1 ½ inch larger
than the pie pan.

Pecan Pie

1 ¼ cup sugar
½ cup light corn syrup
¼ cup butter or margerine
1 generous cup of chopped pecans
3 eggs
1 tsp vanilla

Combine sugar, syrup, and butter in a saucepan. Stirring continually, bring to a boil and then
remove from heat. Beat eggs separately. Continuing to stir sugar mixture, add eggs slowly,
careful not to scramble the eggs when you add them. Add pecans and vanilla. Pour into an
unbaked pie crust. Bake at 350 degrees for 35-40 minutes.