For the Crust:
1 1/3 cups all purpose flour
1 teaspoon granulated sugar
1/4 teaspoon salt
1/3 cup chilled solid vegetable shortening, cut into small pieces
1/4 cup (1/2 stick/2 oz./56g) chilled unsalted butter, cut into small pieces
2 tablespoons (about) ice water
For the Filling:
1 cup granulated sugar
3 large eggs
1/2 cup light corn syrup or Light Karo Syrup
3 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1 3/4 cups chopped pecans
Vanilla Ice Cream or whipped cream
Preheat oven to 350°F/180°C.
To Make Crust:
Mix first 3 ingredients in processor. Add shortening and butter; cut in using on/off turns until mixture resembles coarse meal. Blend in enough water to form moist clumps. Gather into ball; flatten into disk. Wrap in plastic; chill 1 hour.
Roll dough on floured work surface to 13-inch round. Transfer to 9-inch (23cm) round pie pan with 1 1/2-inch-high sides. Trim to align with pan edges. Freeze 15 minutes.
To Make Filling:
Whisk first 5 ingredients in medium bowl to blend. Mix in 3/4 cup pecans. Pour into crust. Sprinkle with 1 cup pecans. Bake pie in preheated oven until set, about 1 hour and 15 minutes. Transfer to wire rack and let cool.
If desired, serve with a scoop of vanilla ice cream, or a dollop of whipped cream.
Makes 8 servings.
Date: November 22, 2002