Southern Pecan Pie

To make the pie dough: In the work-bowl of a food processor, pulse flour, salt and sugar until combined. Add shortening and pulse for 10 seconds. Scatter butter pieces over flour mixture and pulse until flour is pale yellow and resembles coarse cornmeal, with butter bits no larger than small peas, about ten 1 second pulses. Turn mixture into medium bowl.

Sprinkle 4 tablespoon ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on mixture with broad side of spatula until dough sticks together, adding up to 1 tablespoon more ice water if it will not come together.  Flatten dough into  a 4 inch wide disk and wrap in plastic wrap. Refrigerate at least one hour, or up to 2 days, before rolling.

Remove dough from refrigerator (if dough has chilled for more then one hour, let stand until mailable). Roll dough on lightly floured work surface to a 12-inch circle. Transfer to a 9 inch pie pan by rolling the dough around the rolling pin and unrolling it over the pan.

Working around circumference of pan, press dough carefully into pan by gently lifting dough edges with one hand while pressing around pan bottom with other hand. Trim edge to ½-inch beyond rim of pan. Rolled the trimmed overhang under the dough so that it is even with the lip of the pan. Use the index finger of one hand and the thumb and index finger of the other to create a fluted edge. The edge of the dough should be perpendicular to the edge of the pie plate. Refrigerate pie shell for 40 minutes and then freeze for 20 minutes …