Georgia Pecan Pie

Preheat oven to 300ºF.

Flour a work surface. Working one ball of dough at a time, use a rolling pin to create a 10-inch circle that is about 1/4-inch thick. Fit the rolled dough into a 9-inch pie pan and press to mold it to the pie pan. Use a fork to crimp the dough if desired. Cut off excess dough around the edges of the pan. Repeat with the second ball of dough and fit into a second pie pan. Refrigerate both pie pans while making the filling.

Crack all 4 eggs into a bowl and mix together with a fork for 3 to 4 minutes. Alternatively, use a stand mixer with the paddle attachment on a low to medium setting for 3 to 4 minutes. The eggs should airy and light. Add the butter and continue mixing until the mixture is creamy, several more minutes. Add the sugar, corn syrup and salt, then mix for another 3 to 4 minutes. Add pecans and use a spatula to fold in. (If using a stand mixer, remove from stand and fold in the pecans by hand.)

Divide the mixture between the pie crusts (the filling should come up to the edge of the pie pan). Discard any extra filling.

Line 2 rimmed baking sheets with foil. Place 1 pie on each baking sheet. Bake for 1 hour, then begin to check the pies every 5 minutes until the pies jiggle in the center slightly but are set.

Cool pies on cooling racks for 20 minutes before slicing. Serve alone or with a scoop of your favorite flavor of ice cream.

Add flour and shortening to a large mixing bowl and use a pastry cutter or fork to mix the shortening into the flour until you have pea-sized pieces.

Add the water and use your hands to continue mixing. Form a dough ball, adding additional water a teaspoon at a time if any flour remains loose. The dough should be stiff and not sticky.

Divide the dough in half. Roll each half into a flattened disc and cover each with plastic wrap to keep it from drying out. Place in the refrigerator for 40 minutes to chill.