Pecan Pie

For crust -- not my favorite dough recipe anymore

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

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.

For Filling

2/3 cup sugar
1/3 cup butter or margarine, melted
1 cup corn syrup
½ tsp salt
3 eggs
1 c pecan halves or pieces.

Heat oven to 375°F. Beat sugar, butter, corn syrup, salt and eggs in medium bowl with wire whisk or hand beater until well blended. Stir in pecans. Pour into pastry-lined pie plate. Bake 40 to 50 minutes or until center is set; cool.