This recipe is courtesy of Elizabeth Chambers Hammer, Founder of BIRD Bakery.
In a bowl of an electric mixer fitted with the paddle attachment, combine flour, salt, and sugar.
Add shortening and process until mixture is the texture of coarse sand (roughly 10 seconds).
Scatter butter pieces evenly over flour mixture and pulse 6 times, until consistency is that of coarse crumbs.
Remove from large bowl.
Sprinkle with ice water and knead until mixture becomes sticky dough, adding a few extra drops of water as needed to help it hold together.
Roll into a ball, press into a ball, wrap in parchment, then plastic wrap and place in a plastic storage bag.
Refrigerate for at least an hour and up to two days before rolling out.
Preheat oven to 300 degrees F. Place butter, honey, brown sugar, and zests in a large saucepan over low heat until butter is melted.
Chop pecans and spread evenly over a pre-baked ½ sheet crust.
Incorporate heavy cream to the creamed butter mixture on high heat until temperature reaches 240 degrees.
Immediately pour creamed butter mixture over pecans in the crust.
Bake for 30 minutes, rotating pan after the first 15 minutes.