For Flaky Pie Dough

In a medium mixing bowl, combine dry ingredients. With a pastry cutter, fork, fingers or food processor, cut in the butter and shortening until the fats become pea-sized or slightly smaller. Mix in ice water with a spatula or wooden spoon until the dough is ragged and just about to come together. Gently press together dough, making 3-4 folds. (It’s okay if the dough isn’t completely damp or it feels like it’s too loose.) Form the dough as best you can into a round and tightly wrap with plastic wrap. Allow the dough to rest in the refrigerator overnight. Once chilled, roll out dough on a lightly floured surface. Roll dough into a circle approximately 12 inches across. Carefully transfer to a 9” pie tin and crimp edges as desired. Refrigerate until ready to use.

For the Pecan Filling

Adjust oven rack to middle of oven and preheat to 350℉. Line baking sheet with parchment paper and set aside. In a medium bowl, whisk together eggs and both sugars. Add molasses and light corn syrup and whisk until combined. Stir in butter and salt until all ingredients are thoroughly incorporated. Remove chilled 9” prepared shell and brush edges with egg wash (1 egg yolk + 2 tbsp water). Line bottom of 9” shell with pecan halves and pour prepared filling over the top of the pecans. Place on prepared baking sheet and bake for 55-65 minutes, or until crust is golden brown and center is puffed and jiggles slightly. Allow to cool completely, approximately 3-4 hours, before cutting. **

**Did you know it’s easiest to cut a pecan pie by flipping it upside down? Place a cutting board (slightly bigger than the pie) on top of the pie and carefully flip over. Remove the pie tin/plate and cut into desired slice size. Once cut, place pie tin/plate on top of the pie and flip back upright. The pie should now be cut cleanly without any pecans being pushed into the caramel filling