<http://schema.org/recipeInstructions>
" In a medium bowl, combine flour and 1/2 teaspoon salt. Using your fingertips, quickly blend in shortening and cold butter until mixture resembles coarse crumbs with butter lumps. Sprinkle 1/4 cup ice-cold water over mixture and mix gently until dough begins to come together. (If dough is too dry, add up to 3 more tablespoons water, a tablespoon at a time.) Pat dough into a disk, wrap tightly with plastic wrap, and refrigerate until chilled, about 2 hours or up to 2 days. Roll out dough between 2 sheets of lightly floured parchment paper to an 11-inch circle. Fit dough into a 9-inch pie plate and trim edge to create 1/2-inch overhang. Tuck overhang under to form a border around rim. Using your fingers, crimp around the edges. Brush dough with egg white and chill in freezer for 20 to 30 minutes. Preheat oven to 350 degrees F with a rack positioned in middle. In a small bowl, toss together pecans and chocolate. In a medium bowl, whisk together sugar and eggs. Whisk in melted butter, corn syrup, vanilla, and 1/4 teaspoon salt. Place chilled piecrust on a baking pan. Spread half the chocolate-pecan mixture in piecrust, pour in half the filling, then repeat. Bake pie until filling sets and top has browned, about 1 hour. Transfer to a wire rack to cool. (The pie can be covered with plastic wrap and refrigerated up to 3 days.)"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a39164/chocolate-chunk-pecan-pie-recipe-clv1112/>