Pecan Pie

Preparation

• Shortcrust Pastry

  • In a food processor, combine the flour, sugar and salt. Pulse until just blended. Add the butter and shortening and pulse a few times, until it forms pea-size pieces. Add 1/4 cup (60 ml) ice water and pulse just until the dough starts coming together. Add more water as needed. Remove the dough from the food processor and form into two discs. Wrap each disc in plastic wrap and refrigerate for one hour.
  • On a lightly floured work surface, Roll out one disc of dough and line an 8-inch (20-cm) pie plate. Trim the excess dough around the edges. Refrigerate while you prepare the filling. Freeze the remaining dough for another use.
  • With the rack in the lowest position, preheat the oven to 350 °F (180 °C).

• Filling

  • In a bowl, whisk together the eggs, brown sugar, corn syrup, melted butter and vanilla. Pour into the pie shell and top with the pecans.
  • Bake for about 1 hour. Let cool on a wire rack. Slice and serve.