English Toffee Pecan Pie

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Martha Stewart


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1 1/4 cups all-purpose flour, plus more for work surface

1/2 teaspoon salt

1/2 cup cold leaf lard, cut into pieces

2 tablespoons cold butter, cut into pieces

3 to 4 tablespoons ice water

3 large eggs, lightly beaten

2/3 cup light corn syrup

1/4 cup firmly packed light-brown sugar

1/4 cup unsalted butter, melted

1/4 teaspoon salt

1 teaspoon pure vanilla extract

1/2 teaspoon almond extract

1 cup toffee bits

1 cup chopped pecans

22 pecan halves, for garnish

1/4 teaspoon salt

1 1 4 cups all purpose flour plus more for work surface

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