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1
Using a food processor, pulse flour, baking powder, and salt together to sift.
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2
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.
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3
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.
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4
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.
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5
Preheat the oven to 400u00b0 F.
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6
Roll pastry into a 10-inch pie plate, cover with waxed paper and pie weights.
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7
Reduce heat to 375u00b0 F. Bake for 10 minutes. Remove weights and bake 2 to 3 more minutes until crust is golden brown.
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8
Remove pie crust and reduce heat to 350u00b0 F.
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9
Brush pie shell with egg white.
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10
In a small saucepan, mix corn syrup and brown sugar. Boil over medium heat until sugar is dissolved.
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11
Beat eggs and add syrup. Then add melted butter, chopped pecans, and vanilla. Pour into shell, and arrange pecan halves on top.
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12
Bake at 350u00b0 F for 40 to 50 minutes, until the center is set. (Cover with foil if pie starts to brown before the center is set.)
