Put the chopped butter, shortening, and water into the freezer for about 5 minutes or until really cold.

Combine the flour, salt, and sugar in a large bowl.

Add the butter and shortening to the flour mixture. Using the paddle attachment of your mixer, mix until fully combined.

Add the egg, apple cider vinegar, and the cold water to the mixture and mix fully combined and the dough starts to form.

Shape the dough into a ball, wrap in plastic wrap and refrigerate at least 1 hour.

Remove the dough from the refrigerator and let stand at room temperature for 15 minutes.

Unwrap the dough ball and place onto parchment paper lightly floured with gluten-free flour.

Lightly flour the dough with gluten-free flour; top with the plastic wrap or another sheet of parchment paper.

Roll out the dough into a circle.

Carefully place the crust into a greased 9 ½-inch pie deep dish pan (“1 ½-2-inch deep).

Press the dough into the bottom and sides (lift the pie crust up and do not try and stretch it). Seal any cracks, if necessary.

Place the pie crust into the refrigerator while preparing the pie filling.

Preheat your oven to 350°F.

In a large bowl whisk the eggs.

Add the granulated sugar, brown sugar, cinnamon, pure vanilla extract, light corn syrup, and melted butter to the eggs and mix until fully combined and smooth.

Add the coarsely chopped pecans to the bottom of the pie crust.

Pour the egg mixture over the chopped pecans.

Place the pie on the middle rack and place a piece of aluminum foil over the top of the pie.

Bake for 40 minutes covered.

Remove the foil and bake for another 30 minutes, or until the center of the pie reaches 200°F and only jiggles only slightly. I like a firm pie, if you want a softer pie, bake for 60 minutes, instead of 70 minutes.

You can serve it warm, room temperature or cold. I like it best cold after it’s been refrigerated overnight. Enjoy!

Cover leftovers with foil or plastic wrap and refrigerate.