Combine flour and sugar. Cut butter into dry ingredients until it resembles coarse crumbs and starts to cling. Butter should be very soft. Mix until just incorporated and be careful not to over mix. Crust can be made a day in advance and stored in the fridge. If refrigerated, bring to room temperature before rolling out.
Roll dough between two parchment sheets into a circle approx 13” to 14” in diameter. Peel off one of the parchment sheets and place dough facedown in pie plate. Peel off remaining parchment. Trim excess dough and pinch around the top to form a fluted edge. Using a fork, poke holes in the bottom and sides of the crust, which helps the dough keep its shape while baking. Cut strips of foil and cover the fluted edges to prevent them from getting too dark. Bake crust at 325° for 7 min.
Tip: Excess dough can be rolled out and cut into leaves using a cooking cutter. Leaves can be used to decorate the top of the pie. Bake leaves at 325° for approx 7-10 min until browned.
Butter Pecan Filling
Lightly beat eggs with a fork to break up the yolks and stir in remaining ingredients until incorporated. Pour filling into shortbread crust. Cover edges with foil and bake at 350° for 25 min. Remove the foil and bake for and additional 20-25 min until knife comes out clean when inserted into the center.
Store in refrigerator until ready to serve.