Directions

1. Whisk or sift together the flour and salt. Blend in cold butter using a pastry cutter or grating in cold butter and shortening until it looks like coarse crumbs.
2. Sprinkle the water into the dough mixture using a fork until it starts to hold together.
3. Shape this dough into a disk, wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
4. Line an 8×8 dish with parchment paper (you can use a few drops of water underneath the parchment paper to hold it in place). Preheat the oven to 425°F.
5. Roll the dough out on a well-floured surface until 1/8” thick. Line the dish with the dough then genoursly prick the bottom of the dough with a fork.
6. Add back to the refrigerator for another 10 minutes to chill.
7. Bake the crust for 15 minutes, remove and set aside.
8. Reduce the oven temperature to 350°F.
9. In a small saucepan, heat the brown sugar, dark corn syrup, butter, flour, vanilla, cinnamon and nutmeg. Stir until sugar dissolves. Remove from the heat.
10. Temper in the eggs by beating the eggs and adding a large tablespoon (ish) of the sugar corn syrup mix while whisking. Whisk consistently so the eggs don't cook.
11. Return the egg mixture to the saucepan, continuing to whisk until fully combined. Set aside.
12. Sprinkle the pecans evenly over the pie crust. Pour the sugar over the pecans.
13. Bake for 45 minutes or until the edges are lightly browned.
14. Remove and allow to cool before serving.