Cranberry Pecan Pie

Crust:
6 T shortening
1 1/2 t buttermilk
2 T hot water
1 cup all-purpose flour
1/2 t salt

or buy a pre-made crust

Filling:
3 eggs
1 cup corn syrup
2/3 cup sugar
1/4 cup butter, melted
1 t vanilla extract
2 cups fresh cranberries
1 cup chopped pecans

In a small mixing bowel, cream shortening and buttermilk until smooth. Gradually add water, beating until light and fluffy. Beat in flour and salt. Wrap pastry in plastic wrap; refrigerate for 4 hours or overnight.

Roll out pastry to fit a 9 inch pie plate. Trim pastry to 1/2 inch beyond edge of plate; flute edges.

In a large bowl, combine the eggs, corn syrup, sugar, butter and vanilla until blended. Stir in cranberries and pecans. Pour into crust.

Bake at 425 for 10 minutes. Reduce heat to 350; bake 35-40 minutes longer or until filling is almost set. Cool completely on a wire rack. Cover and refrigerate overnight before slicing.