Pecan Pie by Ashley McConnell

1 cup light brown sugar

1/4 cup white sugar

1/2 cup butter

2 eggs

1 tablespoon all-purpose flour

1 tablespoon milk

1 teaspoon vanilla extract

1 cup chopped pecans

Preheat oven to 400 degrees F (175 degrees C). In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts. Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.

Flaky Pie Crust

1 1/4 cups all-purpose flour

1/4 teaspoon salt

1/2 cup shortening, chilled

3 tablespoons ice water

Whisk the flour and salt together in a medium size bowl. Cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together. Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling. Roll out dough, and put in a pie plate. Fill with desired filling and bake.