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Crust:
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1. Mix flour, sugar,and salt in a food processor fitted with a steel blade. Scatter butter and shortening over dry ingr & pulse until mix resembles coarse cornmeal,10-15 seconds. Turn mix into a med bowl.
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2. With blade of a rubber spatula use folding motion to mix. Press down on dough with the broad side of spatula until dough sticks together. Shape into a ball with hands, then flatten into a 4-inch disk. Dust lightly with flour, wrap tightly in plastic, place in refrigerator at least 1 hr or up to 2 days.
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3. Roll dough on a lightly floured surface into 13 inch circle & transfer to a 9 inch pie pan, glass. Press dough into corners & sides of pan, being careful not to stretch dough. Trim edges of dough to make 1/2 inch overhang. Tuck overhanging dough under so that folded edge is flush with rim of pan. Flute edge.
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4. Chill shell until firm about 1 hour. Prick sides and bottom with fork and line entire shell with alum foil, pressing foil firmly against shell and extending it over fluted rim. Prick foil with fork & return to refrigerator while oven is heating.
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5. adjust oven rack to center position and heat oven to 400 degrees. Bake, pressing once or twice with mitt-protected hands, if necessary, to flatten any puffing, until crust is firmly set, about 15 minutes. Remove foil and continue to bake until bottom begins to color, about 10 min longer. Remove from oven, brush sides and bottom with egg yolk and return to oven until yolk glazes over, about 1 minute longer. Remove from oven and set aside prepare filling
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6. Lower oven temp to 275 degrees. Place pie shell in oven keep warm.
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Filling
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7. Melt butter- med heatproof bowl in skillet of water just below simmer. Remove bowl from skillet; mix in sugar, and salt with wooden spoon until butter is absorbed. Beat in eggs, then corn syrup and vanilla. Return bowl to hot water; stir pecans.
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8. Pour mixture into warm shell, bake center feels set yet soft, 50-60 min. Cool 4 hrs. Serve room temp up to 2 days.
