Ingredients

• 1 1/4 cups Gluten Free 1-to-1 Baking Flour
• 1 stick Cold Butter cubed
• 1/4 tsp Salt
• 3-5 Tbsp Ice Water

• 3/4 stick Butter
• 1 1/4 cup Light Brown Sugar
• 1/2 cup Light Corn Syrup
• 2 tsp Vanilla Extract
• 1/4 tsp Salt
• 3 Eggs large
• 2 cups Pecan Halves
• 1/4 cup Dates pitted and chopped

Instructions

1. Add the flour to a large mixing bowl.
2. Top with butter cubes and quickly blend with hands until the mixture resembles a meal.
3. Pour 3 tablespoons of the water over the mixture and combine with a fork.
4. With your hand, squeeze the mixture. If it doesn’t hold together add another tablespoon and possibly more, until you can form a dough ball. Wrap tightly with plastic wrap and refrigerate for 30 minutes (or up to 3 days).
5. When the dough is ready, on a lightly floured surface (use gluten free flour), roll out the dough to fit your pie dish.
6. Carefully transfer dough onto your dish and prick the bottom with a fork lightly, all over. Flute the edges if preferred. Chill in the fridge while you make the filling.
7. Preheat oven to 350°F with a baking pan on the middle rack.

1. Melt butter in a pan over medium heat. Add brown sugar, whisking until smooth.
2. Remove from heat and whisk in corn syrup, vanilla and salt.
3. In a separate, medium-sized bowl, lightly beat eggs and then whisk in corn syrup mixture.
4. Removed chilled pie shell from refrigerator and place pecans and dates in the shell. Pour corn syrup mixture evenly over them.
5. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely before slicing.