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Mix flour and salt in a medium bowl. Rub butter and shortening into flour mixture with a pastry blender or fingertips until the mixture is the texture of coarse meal.
Gradually add water, tossing with a fork, until the mixture begins to mass together. Shape into a ball; flatten into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat oven to 350°F. Beat eggs slightly in a medium bowl. Add brown sugar, granulated sugar, corn syrup and vanilla. Stir in pecans. Roll out pastry to a 12-inch circle; fit into a 9-inch deep-dish pie plate. Decoratively crimp pastry edge; set pie plate on a rimmed baking sheet. Pour filling into pie shell.
Bake or 55 minutes, or until a knife inserted midway between center and rim tests clean. Cool on rack to room temperature. Serve with whipped cream (or topping), if desired.