Cranberry Pecan Pie

6 tablespoons shortening
1-1/2 teaspoons buttermilk
2 tablespoons hot water
1 cup all-purpose flour
1/2 teaspoon salt

Filling
3 eggs
1 cup corn syrup
2/3 cup sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
2 cups fresh cranberries
1 cup chopped pecans

In a small mixing bowl, cream shortening and buttermilk until smooth. Gradually add water, beating until light and fluffy. Beat in flour and salt. Wrap pastry in plastic wrap; refrigerate for 4 hours or overnight.

Roll out pastry to fit a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. In a large bowl, combine the eggs, corn syrup, sugar, butter and vanilla until blended. Stir in cranberries and pecans. Pour into crust.

Bake at 425° for 10 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until filling is almost set. Cool completely on a wire rack. Cover and refrigerate overnight before slicing. Makes 6-8 servings.