Instructions: FOR CRUST: Combine flour, sugar and salt in large bowl. Add butter and shortening and rub in with fingertips until mixture resembles coarse meal.

Mix ice water and cider vinegar; pour over flour mixture and toss until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 45 minutes. (Can be prepared 1 day ahead. Soften slightly at room temperature before rolling.) FOR SQUASH FILLING: Preheat oven to 350 F. Cut squash in half lengthwise. Scrape out seeds. Place cut side down in baking dish. Bake until tender when pierced with knife, about 1 hour. Cool completely. Scrape squash into processor, discarding peel.

Puree squash until smooth. Measure 1 C squash puree into medium bowl. Add remaining ingredients; whisk until smooth. Roll out dough on floured surface to 1/8-inch-thick round. Transfer to 9-inch diameter glass pie dish. Press dough gently into dish. Trim dough, leaving 1/2-inch overhang.

Fold edge under and crimp decoratively, forming high-standing rim. Freeze until firm, about 15 minutes. FOR PECAN FILLING: Whisk first 5 ingredients in small bowl until blended. Mix in 2/3 C chopped pecans.

Position rack in bottom third of oven and preheat to 400F. Spread pecan filling in crust. Bake until filling is set and slightly puffed, about 20 minutes. Cool 10 minutes. Pour squash filling over pecan layer and smooth top. Bake
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