Brown Sugar Pecan Pie
A classic pecan pie featuring a rich filling of brown sugar, corn syrup, and pecans, all nestled in a flaky butter-and-shortening pie pastry.
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Instructions
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Preheat the oven to 400 F.
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For the pastry, combine flours, powdered sugar, and salt in a food processor; pulse a few times.
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Add butter, pulse 6 times. Add shortening, then pulse 6-7 more times.
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Sprinkle with half the water, pulse 5 times; then add remaining water and pulse 6 times until dough begins to clump.
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Empty crumbs into a bowl, then pack and knead 2-3 times to form a cohesive dough.
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Shape into a disk, wrap, and chill for 30-60 minutes.
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Roll out the dough to fit a pie pan, trim excess, and form a decorative edge.
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For the filling, combine eggs, corn syrup, brown sugar, melted butter, vanilla, and salt in a bowl; stir well.
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Stir in pecans, then pour the filling into the unbaked pie shell.
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Bake for 15 minutes at 400 F.
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Reduce oven temperature to 350 F and bake for 25-30 minutes longer, shielding crust edges with a pie ring or foil if needed.
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Cool completely on a rack before serving.