Southern Pecan Pie

{Flaky Pie Pastry

In the large bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Mix on low speed until blended, about 10 seconds. Turn off mixer, add butter and shortening, then continue mixing on low speed just until the mixture forms large, coarse crumbs the size of large peas, about 20 seconds. Add the ice water one tablespoon at a time and mix on low speed just until the mixture begins to hold together, about 20 seconds. The dough will form large clumps and pull away from the sides of the bowl but will not form a ball. Wrap each disk tightly in plastic wrap and refrigerate until well chilled, about one hour or up to overnight.}

Filling:

Prepare the pie pastry and refrigerator to chill as directed. Roll out the crust, line a 9 inch pie pan and prebake partially. Position a rack in the middle of the oven and preheat 350°. To make the filling, in a large bowl, combine the eggs, sugar, corn syrup, and vanilla. Whisk until blended. Then whisk in the melted butter. Using a spoon, stir in the pecans. Pour the filling into the prebaked crust. Bake the pie until the filling is set 45-50 minutes. Serve warm or at room temperature.