Craig & Kathleen ClaiborneS Mississippi Pecan Pie - crust

Method

• Using a food processor, pulse flour, baking powder, and salt together to sift.
• Add the well-chilled butter and shortening. Use short rapid pulses until the mixture resembles coarse corn meal and no pieces of butter larger than a pea remain.
• Add half of the water (approximately 3 tablespoons) and pulse 5 or 6 times. The dough will be crumbly, but should begin to hold together when a small amount is picked up and pressed together. Sprinkle on more water, a teaspoon (or 2, if doubling to make the two crusts) at a time, with 2 to 3 quick pulses after each addition, adding just enough water for the dough to hold together easily when pressed into a ball.
• Turn the dough out onto a lightly floured surface. Press together into a ball, then flatten into a disk about 6 inches in diameter (make two disks if doubling). Wrap in plastic wrap and refrigerate for 1 hour.
• Preheat the oven to 400° F.
• Roll pastry into a 10-inch pie plate, cover with waxed paper and pie weights.
• Reduce heat to 375° F. Bake for 10 minutes. Remove weights and bake 2 to 3 more minutes until crust is golden brown.
• Remove pie crust and reduce heat to 350° F.
• Brush pie shell with egg white.
• In a small saucepan, mix corn syrup and brown sugar. Boil over medium heat until sugar is dissolved.
• Beat eggs and add syrup. Then add melted butter, chopped pecans, and vanilla. Pour into shell, and arrange pecan halves on top.
• Bake at 350° F for 40 to 50 minutes, until the center is set. (Cover with foil if pie starts to brown before the center is set.)