Perfect Pecan Pie

**Make the Crust**

Food Processor Instructions: Process ¾ cups of the flour, the sugar, and salt together in a food processor until combined, about 2 one-second pulses. Add the butter and shortening and process until a homogenous dough just starts to collect in uneven clumps, about 7 to 10 seconds. Scrape down the sides and bottom of the bowl with a rubber spatula and redistribute the dough evenly around the bowl. Add the remaining ½ cup flour and pulse until the mixture is evenly distributed around the bowl and the mass of dough has been broken up, 4 to 6 quick pulses. Empty the mixture into a medium bowl.

By Hand Instructions: In a large mixing bowl, whisk together the flour, sugar, and salt. Toss the butter and shortening with the flour mixture to break up any big pieces. Use a pastry blender to cut the butter and shortening into the flour mixture until it looks like coarse crumbs.

Sprinkle the vodka and water over the mixture. With a rubber spatula, use a folding motion to mix, pressing down on the dough until it is slightly tacky and sticks together.

Roll out on a generously floured work surface to a 12-inch circle. Transfer to a 9-inch pie plate, leaving at least a 1-inch overhang on each side. Working around the circumference, ease the dough into the plate by gently lifting edge of the dough with one hand while pressing into the plate bottom with other hand. Dust off any excess flour with a pastry brush. With scissors or kitchen shears, trim the edge so that it overhangs by 1 inch. Fold the overhang under itself; the folded edge should be flush with edge of pie plate. Flute the dough or press the tines of a fork against the dough to flatten it against the rim of the pie plate. Wrap with plastic and refrigerate at least 2 hours and up to one day in advance.

Blind Bake Pie Crust: Adjust oven rack to lower-middle position and preheat to 350 degrees F. Remove the chilled pie shell from the refrigerator and line with a large sheet of aluminum foil, pressing it so it conforms to the pie plate, and over the edges of the pie. Fill the whole way to the top with white granulated sugar, then transfer the pie plate to a rimmed half sheet pan and bake for 40 minutes. Remove the foil and sugar.

Prepare Pie Filling: While the crust is blind baking, melt the butter in a medium heatproof bowl set in a skillet of water maintained at just below a simmer. Remove the bowl from the skillet; stir in the sugar and salt with a wooden spoon until the butter is absorbed. Beat in the eggs, then the corn syrup and vanilla. Return the bowl to hot water; stir until the mixture is shiny and hot to the touch, about 130 degrees on an instant-read thermometer. Remove from the heat; stir in the pecans.

Bake the Pie: As soon as the pie shell comes out of the oven, decrease the oven temperature to 275 degrees F and adjust oven rack to middle position. Pour the pecan mixture into the hot pie shell. Place a pie shield around the edges of the crust.

Bake on the middle rack until the pie looks set and yet soft, like gelatin, when gently pressed with the back of a spoon, 50 to 60 minutes. Transfer the pie to a rack; cool completely, at least 4 hours or overnight.