Pecan Pie

Crust:

1 1/2 c flour

pinch salt

7 Tbs butter

4-5 Tbs cold water

cut butter into flour and salt, add water,knead until blended refrigerate 1 hour, roll out on floured surface.makes 1 crust 

  * note see Never Fail Pie Crust recipe also

Filling:

4 eggs

1 c dark corn syrup

3/4 c sugar

1/3 c butter, melted

pinch of salt

1 tsp vanilla

1 c chopped pecans

3/4 c pecan halves      (you may simply add 1 3/4 c pecan halves)

Beat eggs, add rest of ingredients ,mix until smooth- using the 1 c of pecans. Pour into crust, top with remaining 3/4 c pecans- arranging evenly. Bake at 350 for 50 min.  Cover loosely with foil the last 20 minutes to avoid over browning.