Directions

for the crust:

1. Combine flour, salt and sugar with a light whisk.
2. Add the shortening. With a dough blender or your hands work the shortening into the dry ingredients until it's in pea-size pieces.
3. Add cold water and milk 1 tablespoon at a time, tossing with fork until all flour is moistened and the dough comes together.
4. Gather dough into a ball and then shape it into a flattened round on a floured surface.
5. Roll pie crust into a circle 2 inches larger than the upside down pie plate.
6. Fold crust into fourths and place into pie plate. Unfold and ease into plate.
7. Using kitchen shears, trim dough to a 1-inch overhang and create desired decorative edge. (See video)
8. Once you have finished the crust, use a fork to poke a few holes into the bottom.
9. Use the back of the fork to press the edges of the crust up against the side of the pie plate. (See image below)

for the filling:

1. Preheat oven to 350 degrees.
2. In a large bowl, whisk together butter, corn syrup, sugar, vanilla and salt until combined.
3. Once combined, add the eggs. Whisk until they are fully blended with the mixture. (It should be a solid pale yellow color with no specks of dark yellow yolk)
4. Add maple syrup and whisk until incorporated.
5. In the bottom of the crust spread the pecans evenly.
6. Pour mixture over pecans.
7. Place pie on a standard cookie sheet and bake for 50-65 minutes or until filling is coagulated (see ** below) and let cool completely before cutting.

** To test if the pie is done, take a knife and poke it into the top going past the pecans and into the filling. If it is done the filling will be coagulated and somewhat solid, if it is still runny bake for a few more minutes.