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1
Make the dough: Pulse the flour, sugar and salt in a food processor until combined.
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2
Add the shortening and pulse until it disappears, about 30 seconds.
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3
Add the butter; pulse until the mixture looks like coarse meal with pea-size bits of butter.
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4
Beat the egg with 2 tablespoons ice water in a bowl, then add to the processor and pulse once or twice (stop before the dough gathers into a ball).
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5
Turn the dough out onto a sheet of plastic wrap and pat into a disk.
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6
Wrap tightly and chill until firm, at least 1 hour.
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7
Roll the dough into a 12-inch round on a floured surface.
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8
Ease into a 9-inch glass pie plate (not deep dish), then fold the overhanging dough under itself and crimp the edges with your fingers.
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9
Cover tightly with plastic and chill 30 minutes.
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10
Position a rack in the lower third of the oven; put a baking sheet on the rack and preheat to 450 degrees F. Make the filling: Scrape the vanilla seeds into a skillet; add the butter and the vanilla pod.
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11
Cook over medium-high heat until the butter browns, about 5 minutes.
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12
Remove from the heat.
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13
Whisk the eggs, corn syrup, sugar, vinegar and salt in a bowl.
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14
Slowly scrape in the butter mixture, whisking; discard the vanilla pod.
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15
(If using vanilla extract instead, add it now.)
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16
Spread the chopped pecans in the crust and pour in the corn syrup mixture.
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17
Top with the remaining 3/4 cup pecan halves.
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18
Place the pie on the hot baking sheet, reduce the oven temperature to 350 degrees F and bake until the crust is golden, 20 to 30 minutes.
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19
Remove from the oven and cover the entire top with foil, then continue baking until set, 25 to 30 minutes.
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20
Discard the foil.
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21
Cool completely on a rack.
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22
Photograph by Con Poulos
