Pecan pie, all the time.
Special equipment needed:Preheat the oven to 375°F with one rack on the bottom rung and one rack in the center of oven. Place a rimmed baking sheet on the bottom rack to preheat.In the bowl of a food processor, pulse 1 1/4 cups flour, sugar, and salt. Add butter and shortening and pulse until coarse, pea-sized crumbs form, about 10 seconds. With the machine running, add 2 tablespoons ice water and process until the dough just holds together, about 30 seconds.
Roll out the dough into a 13-inch round on a lightly floured surface. Roll the dough loosely around the rolling pin then unfurl it into the 9-inch pie pan. Lightly press it into the pan. Leave 1 inch of dough hanging over the edge, trimming any excess dough. Tuck the dough under itself, and then crimp the edge as desired. Chill at least 30 minutes.Meanwhile, reserve 1 cup whole pecans to decorate top of pie; chop remaining 2 cups.
Pour butter into a large bowl. Whisk in sugar, syrup, salt, vanilla, rum, and espresso powder until all ingredients are well incorporated. Whisk in eggs, then fold in chopped pecans.
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