6 tablespoons shortening
1 1/2 teaspoons buttermilk
2 tablespoons hot water
1 cup flour
1/2 teaspoon salt
3 eggs
1 cup corn syrup
2/3 cup sugar
1/4 cup butter, melted
1 teaspoon vanilla
2 cups fresh cranberries
1 cup chopped pecans


Cream shortening and buttermilk until smooth. Gradually add water, beating until light and fluffy. Beat in flour and salt. Wrap in plastic wrap and refrigerate for four hours or overnight. Roll out pastry to fit 9-inch pie plate. Trim pastry to ½ inch beyond edge of plate; flute edges. Combine eggs, corn syrup, sugar, butter, and vanilla until blended. Stir in cranberries and pecans. Pour into crust. Bake at 425 degrees F for 10 minutes. Reduce heat to 350 degrees F and bake 35-40 minutes longer or until filling is almost set. Cool completely on a wire rack. Cover and refrigerate overnight before slicing.