How to make a Pecan-cranberry Pie

This is another one of my grandmothers great pie recipes.
It is a favorite of my family at thanksgiving and christmas.
Enjoy!!

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 2 cups all-purpose flour
• 1/2 teaspoon of salt
• 6 tablespoons each of unsalted butter and solid vegetable shorting
• 4 to 6 Tablespoons of water
• 12 oz bag frozen cranberries
• 4 large eggs
• 1 cup light corn syrup
• 6 Tablespoons unsalted butter
• 1 cup packed light-brown sugar
• 1/2 teaspoon salt
• 4 oz pecan halves

1. TO MAKE PIE CRUST
   In a food processor: pulse 2 cups all-purpose flour, 1/2 teaspoon salt and 6 tablespoons each unsalted butter and solid vegetable shortening (cut the butter and shortening into small pieces before adding).
   With motor running, add 4 tablespoons water all at once. Process just until dough leaves sides of bowl, adding more water as necessary. Remove blade, then dough.

2. Divide dough in half. Shape each half into a disc. Wrap and refrigerate for about an hour or until it is firm enough to roll out.

3. When dough is ready, roll 1 disk on a lightly floured surface using a rolling pin (if you don't have a rolling pin, a large glass drinking glass will work) to a 12 inch circle. Fit circle into a 9 inch pie plate making sure to cover the rim of the plate. Prick bottom and sides of crust with a fork and put in the freezer for 10 minutes. The second half of the dough can be frozen for future use (if you don't want to make the extra, cut the crust recipe in half).

4. Heat oven to 400 degrees. Press a 12 inch piece of foil into pie crust. Bake 15 minutes. Remove foil and bake another 5 to 10 minutes or until crust is dry and edges just start to turn golden brown. Place on a wire rack.

5. TO MAKE FILLING
   Reduce oven heat to 350 degrees.
   Coarsely chop cranberries in food processor. Put eggs in large bowl; beat with a fork to blend. Place cranberries and corn syrup in a large saucepan; bring to a boil over medium-high heat. Boil, uncovered 5 minutes, stirring occasionally, to soften the berries. Remove from heat, add 6 tablespoons butter and let melt. Stir in sugar and 1/2 teaspoon salt. With a slotted spoon, remove 1/2 cup cranberries and set aside. Slowly whisk cranberry mixture in saucepan in the eggs until well blended. Scatter chopped pecans (set aside 34 pecan halves before chopping) in crust. Place crust on a rimmed baking sheet. Add the filling (the pecans and cranberries will float). Arrange pecan halves around the edge and in the center of the pie.

6. Bake about 40 minutes or until crust is lightly browned. Garnish with the reserved cranberries. Set on wire rack to cool.