Pecan Pie

I am starting to test pie recipes in preparation for THanksgiving. This one is uber yummy!
You will want to start the crust well in advance (maybe even the day before) It needs to spend plenty of time in the fridge. You will definitely wand to measure out and chill your shortening the night before.


Makes enough for one 9-inch pie
Crust
1 1/4cups all-purpose flour, plus extra for rolling out the dough
1 tablespoon sugar
1/2 teaspoon salt
4 tablespoons vegetable shortening, cut into 1/4-inch pieces and chilled
6 tablespoons unsalted butter, cut into 1/4-inch pieces and chilled
3–4tablespoons ice water
INSTRUCTIONS
1. Process flour, sugar, and salt in food processor until combined. Add chilled shortening and pulse until coarsely ground. Add chilled butter and pulse until mixture resembles coarse crumbs. Transfer to large bowl.
2. Sprinkle 3 tablespoons water over flour mixture. Using rubber spatula, stir mixture until dough forms. If dough remains crumbly, add remaining 1 tablespoon water. Form dough into 4-inch disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. (Dough can be frozen, wrapped tightly in plastic and aluminum foil, for up to 2 months. Thaw completely at room temperature before using.)
3. Let chilled dough soften slightly at room temperature, about 10 minutes. Working on lightly floured work surface, roll dough into 12-inch circle. Transfer dough to pie plate. Trim, fold, and crimp edges.
4.place in pie plate. Cover unbaked pie shell with plastic wrap and refrigerate 40 minutes.


Pecan pie filling
3 eggs
1 cup sugar
3/4 cup light corn syrup
2 Tbsp melted butter
2 tsp vanilla extract
1/4 tsp salt
1 cup pecan halves + some to decorate top if desired
2/3 cup pecans chopped


place pizza stone on bottom rack of oven. Preheat oven to 350 degrees for at least 30 mins.

For filling. Mix eggs and first 5 ingredients. stir in pecans. if desired decorate top of pie with extra pecan halves

place pie directly on hot pizza stone bake for 55 minutes.
Baking on hot pizza stone will help ensure that the bottom crust browns properly

remove pie from oven and cool on cooling rack until completely cool about 4 hrs( or if you are super impatient like i am, until it is mostly cool, and it will still be good a touch warmish)