• 1-1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/3 cup lard or shortening
• 1 tablespoon plus 4 to 5 teaspoons cold water, divided
• 1/2 cup butter
• 2/3 cup sugar
• 2/3 cup dark corn syrup
• 2/3 cup regular rolled oats
• 2 eggs
• 1 teaspoon vanilla
• 1/4 cup chopped pecans
• 1/4 cup cashews
• 1/4 cup chocolate chips (dark, milk or a combination)
1. Preheat oven to 325 F.
2. In mixing bowl, stir together flour and salt. Using pastry blender, cut in lard until pieces are pea size. Sprinkle 1 tablespoon cold water over part of mixture, and gently toss with fork. Push moistened dough to side of bowl. Repeat moistening process, using 1 teaspoon cold water at a time, until dough is completely moistened. Form dough into ball.
3. On lightly floured surface, use hands to slightly flatten dough. With rolling pin, roll dough from center to edge, into 12-inch-diameter circle. Roll pastry around rolling pin, and unroll into 9-inch pie plate. Ease crust into plate, being careful not to stretch it. Trim pastry to 1⁄2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. Do not prick pastry.
4. In medium saucepan, melt butter. Remove from heat, and stir in sugar, corn syrup and oats. Add eggs and vanilla.
5. Pour filling mixture into shell, and sprinkle with pecans, cashews and chocolate chips. Cover edges of pie with foil to prevent burning.
6. Bake for 25 minutes. Remove foil, and continue baking for an additional 20 to 25 minutes, or until filling is set. Cool on wire rack.