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 Nancy's Pecan Cobbler

Flaky Crust
2 1/2 cups all purpose flour
1/2 teaspoon salt
3/4 cup shortening
1 tablespoon sour cream (regular or fat free)
1/2 cup plus 1 tablespoon chilled water
Filling
7  whole eggs
2 cups Hill Country Fare white corn syrup
1/3 cup all purpose flour
3 tablespoons unsalted butter, melted
1/2 teaspoon salt
1 pound brown sugar
1 1/4 pounds  pecan halves


1. In a large bowl, sift flour and salt. Using an electric mixer on low speed, add shortening and mix for 1 minute until mixture looks like coarse meal.
2. Add sour cream to flour mixture and mix with your fingers. Gradually, add chilled water and continue to mix with your fingers until the dough holds together. Form dough into a flat ball, wrap in plastic wrap and chill for 30 minutes.
3. Heat oven to 350 degrees. Spray a 9 x 13-inch baking pan with nonstick cooking spray. Roll dough out into a rectangle to fit the prepared baking pan. Crimp edges in a decorative design.
4. Beat eggs in a large bowl using an electric mixer on medium speed for 1 minute. Add syrup and beat 1 more minute. Combine flour, and melted butter in a small bowl. Add flour butter mixture to egg mixture. Stir in salt and sugar and beat with electric mixer for 2 minute.
5. Sprinkle pecans over pastry and pour egg mixture over pecans. Make sure pecans remain evenly distributed. Bake on center oven rack for 1 hour or until a knife inserted in center comes out clean.

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