Paula Dean's Sweet Potato & Praline Crunch Pie

Crust
1 cup all purpose Flour
1/4 tsp. Salt
4 Tbs. cold unsalted butter, cut into bits
1/4 cup cold vegetable shortening
2-4 Tbs. ice cold water
Filling
1 3/4 cups mashed cooked sweet potato
1 cup packed light brown sugar
1/2 cup sour cream
4Tbs. butter melted
2 eggs
1 3/4 tsp. ground cinnamon
1/2 tsp.ground ginger
1/2 tsp. salt
Topping
1 cup pecan halves
2Tbs. packed light brown sugar
1/4 tsp. ground cinnamon
*Crust:
In food processor, pulse together flour and salt until just combined. Add butter and shortening process just until mixture resembles coarse meal.
Add ice water, 1 Tbs.at a time;process until dough just comes together; do not over process. Dough should be rough not smooth. Shape into disk; wrap in plastic wrap. Chill at least 2 hrs. (Dough will keep in fridge for 3 days or in freezer 3 months.)
* On lightly floured surface, roll dough into 12' circle, 1/4" thick. Fit into 9" pie pan. Chill at least 30 minutes or over night (cover with plastic wrap if chilling more than 2 hours).
* Preheat oven to 375 degrees F. Line crust with parchment paper or foil; fil with dried beans or pie weights. Bake 20 minutes. Remove paper and weights.
*Filling: Meanwhile, In a large bowl, whisk together all filling ingredients. Pour into the crust.
*Topping: Combine pecans, sugar and cinnamon; sprinkle over filling. Bake 35-40 minutes or until set. Cool on rack.