How to make it

  • In a small mixing bowl, cream shortening and butter milk until smooth.
  • Gradually add water, beating until light and fluffy.
  • Beat in flour and salt.
  • Wrap pastry in plastic and 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 well blended.
  • Stir in cranberries and pecans.
  • Pour into crust.
  • Bake at 425° for 10 minutes.
  • Reduce heat to 350° and bake 35-40 minutes longer until filling is almost set.
  • Cool completely on wire rack.
  • Cover and refrigerate overnight before serving.
  • Serve with whipped topping.

Reviews & Comments 4

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  • Good4U 5 months ago
    Review in IMI by Fizzle8nat
    Cranberry Pecan Pie
    Was this review helpful? Yes Flag
    " It was excellent "
    fizzle3nat ate it and said...
    I made this for Thanksgiving as one of the desserts and it was very well received. My sisters loved it especially. The tart cranberries really balanced out the sweet filling. I really liked the crust. It was beautiful, buttery, tender, and flaky. I've posted pics of the finished pie. Thanks for sharing a great recipe! - Natalie
    Was this review helpful? Yes Flag
    " It was excellent "
    fizzle3nat ate it and said...
    It DOES sound interesting. I like pecan pie, and if you've seen my page, you know I LOVE cranberries. What a delicious combo!
    Was this review helpful? Yes Flag
    " It was excellent "
    debwin ate it and said...
    This sounds interesting...I love a good pecan pie.
    Was this review helpful? Yes Flag

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