Best Pecan Pie Southern Pecan Pie

The secret to a real good pecan pie
is the balance between nuts and sugar.
Most pecan pie recipes call for
far to much sugary syrup than pecans.
This is my recipe, I think it's just right.

Ingredients:
For the crusts
2 1/2 cups flour, plus more for the work surface
1 teaspoon fine sea salt
1/2 cup chilled solid vegetable shortening,
such as Crisco brand, cut into small pieces
8 tablespoons (1 stick) chilled unsalted butter,
cut into small pieces
6 tablespoons ice water, plus more as needed

For the filling:
3 large eggs, slightly beaten
1 cup sugar
1 cup light corn syrup
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
2 cups (two 6-ounce packages) pecan halves, finely chopped

Directions:
For the crusts:
Combine the flour, salt, shortening and butter in the bowl
of a food processor; pulse for up to 10 seconds,
until the mixture resembles a coarse meal.
Add the ice water one tablespoon at a time,
pulsing to combine just until the dough comes together
without being sticky or crumbly.
Shape the dough into 2 flat disks and wrap
separately in plastic wrap. Refrigerate for at
least 30 minutes and up to overnight.

Directions:
Have ready two 9-inch pie plates.
Lightly flour a work surface.
Working with one disk of dough at a time,
place the dough in the center of the floured
surface and roll close to, but not over,
the edge of the dough farthest from you.
Lift the dough and give it a quarter-turn;
repeat the rolling and turning until the dough
is 1/8-inch thick and about 2 inches wider
than the diameter of the 9-inch pie plates.

Ease the pie dough into the pie plate;
trim to a 1-inch overhang, then fold the
overhang under itself along the rim of the plate.
Use a fork or your fingers to crimp the edge as desired.
Refrigerate for 30 minutes; repeat the process
with the remaining disk of dough.

When ready to bake,
preheat the oven to 350 degrees F.

For the filling:
Combine the eggs, sugar, corn syrup,
butter, vanilla and salt in a medium bowl,
stirring until mixed well.
Add the pecans, stirring to incorporate.
Divide the filling evenly between the 2 chilled pie shells.
Place the pies on a large baking sheet and bake,
rotating once, for about 55 minutes,
until a knife inserted into the center comes out clean.
Transfer the pies to a wire rack to cool before serving or storing.