¼cupvegetable shortening,, chilled and cut into 1/2-inch pieces
¼cupunsalted butter,, chilled and cut into 1/2-inch pieces
2-4Tablespoonsice cold water
6tablespoons(85 g) unsalted butter,, cut into 1-inch pieces
1cup(200 g) packed dark brown sugar
3large eggs,, room temperature
¾cup(180 ml) light corn syrup
2cups(240 g) chopped pecans
½cuphalved pecans for decorative top,, optional
Make sure all your ingredients are cold. In the bowl of a food processor (or use a pastry blender and make the pie dough by hand), combine flour, sugar and salt. Pulse a couple times until whisked together. Add shortening and pulse until mixture resembles coarse sand, about ten 1-second pulses. Add butter and pulse until mixture resembles coarse crumbs with bits the size of small peas, about ten more 1-second pulses. Transfer mixture to a mixing bowl. Sprinkle cold water, one tablespoon at a time, over the mixture. Use a wooden spoon or spatula or mixture the dough until large clumps form.
Transfer dough to a lightly floured surface and use your hands to form the dough into a 8-inch disc. Wrap the dough in plastic wrap and chill for at least 30 minutes and up to 24 hours.
When ready to roll the pie crust, remove dough from the refrigerator and place it on a lightly floured surface. Use a rolling pin to roll the dough out into a circle that is 13-inches in diameter. Be mindful to add more flour underneath the dough (especially in the center) if it starts sticking to the work surface.
Transfer pie dough to a lightly greased pie dish and gently press it into the bottom and sides of the dish. Use your fingers to tuck the edges of the dough under itself and crimp the edges (refer to video for visual). Place parchment paper on the dough and fill with pie weights so there is an even layer on the bottom. Freeze pie crust for 10 minutes while oven preheats to 375° F. Bake for 20 minutes or until the edges start to turn color. Remove the parchment paper and pie weights. Let crust cool completely.
Lower oven temperature to 275° F.
Melt butter in medium heatproof (glass or ceramic) bowl set in saucepan of water maintained at just below simmer (makeshift double boiler).
Remove bowl from skillet and mix in brown sugar, salt and vanilla with wooden spoon until butter is absorbed. Beat in eggs first, then the corn syrup.
Return bowl to hot water. Stir until mixture is shiny and warm to the touch, about 10 minutes. Remove from heat. Stir in 2 cups chopped pecans.
Pour mixture into pre-baked pie crust and arrange 1/2 cup halved pecans on top (optional). Bake until center feels set yet soft, like gelatin, when gently pressed, about 55 to 60 minutes. Shield pie with aluminum foil after 30 minutes to prevent excessive browning.
Transfer pie to rack and let cool completely, at least 4 hours. Serve pie at room temperature with whipped cream or vanilla ice cream.
Homemade pie crust: Check out my recipe for pie crust and you will truly have the best pecan pie!Store pecan pie in the refrigerator for 3 or 4 days.Freeze pecan pie for up to 1 month. Wrap the entire pie and pie plate with plastic wrap and aluminum foil. Defrost the pie in the refrigerator overnight before serving.Suggested tools: Pie plate, pie weights, medium saucepan, mixing bowls