Combine the flour, sugar, and salt in a large mixing bowl. Stir with a whisk until well mixed.
Using a pastry cutter or two knives cut the butter and shortening into the flour mixture just until lentil sized crumbs form. A few larger bits are perfectly okay.
Drizzle just enough ice water over the flour to moisten it. Toss the mixture together with a fork to combine. You will know you have enough liquid when you can squeeze the mixture and it holds together.
Turn the dough out onto a work surface and gently knead until the dough comes together. Flatten the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
Meanwhile, position the oven rack to the lower-third position and preheat to 350°F.
Make the filling
Whisk the brown sugar, melted butter, vanilla, salt, and maple syrup together in a large bowl. Add the eggs and whisk until well combined. Set aside.
Roll the pie dough into a circle that's about 4-inches larger than the diameter of your pie pan. Gently place it in the pie pan without stretching it.
Trim the edge so there's a 1-inch overhang over the sides of the pie pan. Fold the excess dough under so it sits up on the rim of the pan and flute as desired. Brush the shell with egg wash (1 egg beaten with 1 tablespoon milk or cream) if desired. This will give the crust a rich golden color.
Evenly layer the pecan pieces in the bottom of the crust. Pour the syrup mixture evenly over the pecans.
Bake for 50-60 minutes or until the center is no longer jiggly. Tent with foil if the top of the pie is browning too much before the center has finished cooking.
Set the pie on a wire rack to cool completely then refrigerate overnight. Serve pie cold or bring to room temperature just before serving.
Notes
If you prefer not to use shortening, you can use cream cheese in its place. Avoid using all butter as this will make the crust delicate and it may be difficult to roll out.
Try using vodka or heavy cream instead of water. Vodka inhibits gluten development so the crust stays tender, light, and flaky. Heavy cream will yield a softer, richer crust.
1-2 tablespoons of dark rum or bourbon are great additions to the filling.
Try adding 1/2-3/4 cup semisweet chocolate chips to the filling for a chocolate pecan pie.
Use the lower-third rack position. For perfectly baked crust and lightly golden top, move the oven rack to the lower-third position. This is the notch just below the center of the oven.
Use a glass pie pan! Glass pans are best for pies since they retain heat better than metal pans. This helps in getting a crisp, golden crust.
Tent with foil. If the top of the pie is turning dark before the center has had time to fully cook through, tent a piece of foil over the pie. This will prevent the crust and pecans from burning.
The filling can be used in a premade crust. Homemade is always better but if you're in a pinch, you can use packaged pie dough or frozen crust.
Make ahead tip
Allow the pie to cool completely at room temperature then tent lightly with aluminum foil and refrigerate for up to 4 days.
Once the pie has cooled completely, wrap it tightly in a double layer of plastic wrap followed by a double layer of foil. It will keep in the freezer for up to 1 month. When ready to serve, thaw in the refrigerator overnight.