1 1/2 cups flour
1/4 cup very cold shortening, cubed
1/4 cup very cold butter, cubed
1 teaspoon salt
6-9 tablespoons cold water
3 eggs, lightly beaten
1 cup sugar
2 tablespoon all-purpose flour
1 cup light corn syrup
2 tablespoon melted butter
1 teaspoon vanilla
2 cups walnuts
To make pie cruse, pulse flour, shortening, butter and salt in food processor in 3 1-second bursts until shortening and butter are pea-size. With motor running, pour ice water through feed tube in a thin stream, adding just enough to moisten, and processing just until mixture looks crumbly and starts to cling together.
Pour mixture into a bowl and gather into a ball with hands squeezing it together. Form into a disc and wrap in plastic wrap. Refrigerate for 30 minutes.
Roll out pie crust and trim and prep edges as desired. Place back in the refrigerator until filling is ready.
To make filling: Mix together eggs, sugar, flour, corn syrup, butter and vanilla, mixing well. Pour into pie shell. Sprinkle walnuts all over top, arranging them where needed.
Bake in preheated 400°F oven for 15 minutes.
Reduce heat to 350°F and bake for 35 to 45 more minutes, or until center is set.