For crust:

1 1/3 cups all purpose flour

1 teaspoon sugar

1/4 teaspoon salt

1/3 cup chilled solid vegetable shortening, cut into small pieces

1/4 cup (1/2 stick) chilled unsalted butter, cut into small pieces

2 tablespoons (about) ice water

 

  For filling:

1 cup sugar

3 large eggs

1/2 cup light corn syrup

3 tablespoons unsalted butter, melted

2 teaspoons vanilla extract

1 3/4 cups chopped pecans

 

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 round

cake pan with 1 1/2-inch-high sides. Trim to align with pan edges. Freeze 15 minutes.

 

Make filling:

Preheat oven to 350F. 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 until set,

about 1 hour 15 minutes. Transfer to rack; cool.