Preparation of Pie

• To make the crust: pulse flour, sugar and salt in a food processor and pulse to mix together. Add in the butter, cut into small chunks, and pulse until the butter is no larger than pea size. Add water in a little at a time and pulse. Remove the dough from the food processor and knead together, forming two 4-5 inch discs with the dough. Pat dough out into two 4-5 inch circles. Wrap each piece of dough in plastic wrap and refrigerate for an hour or overnight.
• When you’re ready to make the pie, preheat oven to 350 degrees Fahrenheit.
• Roll out one of the pie crusts. Line pie dish with one of the pie crusts. Save the second crust for another recipe!
• Mix the corn syrup, eggs, sugar, and vanilla. Add in the melted butter and pecans and stir.
• Pour pecan filling into crust in the pie dish.
• Bake for 55 minutes.
• Whip up the meringue by mixing all ingredients until stiff peaks form. Spread over the pie, sealing the edges to the pie crust. Bake for an additional 15 minutes.