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1
Preheat the oven to 350 degrees F with a baking sheet on the middle rack.
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2
Roll out the pie dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round.
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3
Fit into a 9-inch pie plate and trim the edge, leaving 1/2-inch overhang.
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4
Fold the overhang under and lightly press against rim of pie plate, then crimp decoratively.
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5
Lightly prick the bottom all over with a fork.
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6
Chill until firm, at least 30 minutes (or freeze for 15 minutes).
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7
Meanwhile, melt the butter in a small, heavy saucepan over medium heat.
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8
Add the brown sugar, whisking until smooth.
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9
Remove from the heat and whisk in the vanilla, zest, salt, and agave nectar.
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10
Lightly beat the eggs in a medium bowl, then whisk in the butter and brown sugar mixture.
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11
Put the pecans in the pie shell and pour the butter and brown sugar mixture evenly over them.
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12
Place on the hot baking sheet and bake until the filling is set, 50 minutes to 1 hour.
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13
Cool for 1 hour before slicing and serving.
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14
Blend the flour, sugar, and salt in a food processor.
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15
Add the butter and shortening; pulse until the mixture resembles coarse meal.
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16
Drizzle 4 tablespoons ice water over the mixture.
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17
Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
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18
Gather the dough into a ball and flatten into disk.
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19
Wrap in plastic.
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20
Chill 1 hour.
