This is a traditional Pecan Pie from Better Homes and Gardens. I've included it on the site as it's one of my favorite pies! But it's neither dairy-free or gluten-free and has tree nuts, and eggs. However, a gluten-free crust can address one of those sensitivities and plant-based butter another one. Eventually I'll find a vegan pecan pie for the site.
Stir together flour and salt. Form dough into a ball.
Using a pastry blender cutin shortening until pieces are pea-size. Sprinkle 1 Tbsp of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat moistening dough, using 1 Tbsp of the water at a time, until all the dough is moistened.
On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge in circle about 12 inches in diameter. Line a 9-inch pie plate with the pastry. Trim and then crimp edge as desired.
Preheat oven to 350°F.
Pecan Filling
Combine eggs, corn syrup, sugar, butter, and vanilla. Mix well. Stir in pecan halves
Place the pastry-lined pie plate on the oven rack. Carefully pour the filling into the pastry shell.
To prevent overbrowning, cover edge of the pie with foil. Bake for 35 minutes. Remove foil. Bake for 15-20 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours.
Notes
You can use a store-bought pie crust to save about 20 minutes of prep-time. You can also use a gluten-free crust if needed.