Pecan Pie

Ingredients

Pie Crust

Pie Filling

Directions

Pie Crust

1. For the pie crust, ADD flour and salt to a food processor fitted with the blade attachment, pulsing to combine.
2. SCATTER the butter and shortening pieces over the flour and PULSE several times until the mixture has a sandy texture.
3. Slowly POUR 3 to 4 Tbsp of ice-cold water through the feed tube on high speed until the dough begins to form a ball; this will happen quickly. Immediately STOP adding the water and STOP the food processor as the ball whips around. REMOVE the dough ball and PLACE on a floured surface to flatten the dough into a 1/2-inch-thick disc. WRAP dough in plastic wrap and REFRIGERATE until chilled, 1 hour to overnight.
4. When the dough is chilled, PLACE it on a lightly floured surface and ROLL into an 11- to 12-inch circle. Carefully PICK UP the dough, PLACE it in a 9-inch pie plate, and ROLL the excess border of the crust under. Using two fingers, PINCH a zigzag shape to form the crust edges. CHILL the pie crust in the refrigerator while preparing the filling.

Pie Filling

1. PREHEAT the oven to 375°F.
2. In a stand mixer fitted with the paddle attachment, ADD the 3 large eggs and BEAT on low speed. Slowly POUR in the dark corn syrup and continue beating, increasing the speed to medium, mixing until combined.
3. ADD the sugar, cooled, melted butter, and vanilla extract, and MIX on medium-high speed until well combined. Do not let the mixture get frothy, as it will make the pecans sink when baking.
4. SCATTER the pecans over the bottom of the pie dough and POUR the filling mixture over the pecans.
5. BAKE until the filling is set, with a slight wiggle in the center, 40-45 minutes. PLACE the pie on a rolling rack to cool completely before serving, and ENJOY!