I'm not entirely sure
I guess whichever would go with a pecan pie.
In that case a plain shortbread dough would be best:
Sift 250 g ( a good 2 cups) of flour onto the table or into a big bowl.
Add a pinch of baking powder, 1 pinch of salt, 60-70 g (slightly less than 1/3 cup) sugar and the finely grated zest of half a lemon and mix these dry ingredients a bit with your hands.
Make a crater in the flour-heap and cut 175 g (a good 3/4 cup) cold butter or margarine into small bits and spread them on the flour-mountain.
Crack a very large egg open and put it in the crater. (You can also use 1 smaller egg and 1 yolk or 3 yolks - the more yolks, the more brittle the dough gets) and add 2 tablespooons of milk, sour cream, water or white wine.
Now with a fork beat some flour from the rim into the egg/milk mixture. Knead in the rest of the flour and the butter. Work very quickly, the ingredients must stay cold else the dough gets too soft to properly roll out.
Leave to rest in a cool place for at least half an hour (you can make the dough 1 day in advance).
Then roll the dough out and press it into your pie dish. Cool again before filling if the dough gets too soft.
Now you have 2 options: fill the pie crust with dried peas and bake it. (The baked peas can be reused for future pie shells.) Then insert the filling into the readily baked crust.
Or: fill the pie immediately and bake it with the filling.
Bake at 200-225°C / 400-430°F (lower temperature when filled, higher one when not filled. Depends a bit on the oven, though.)
simplified version / grandmother method:
1/2 lbs of flour , 1/4 lbs of butter, 1/8 lbs of sugar plus a pinch of salt, baking powder (or baking soda), 1 egg and a dollop of milkor water. Lemon zest or vanilla to taste.
The trick with this simplified version is the relation 4:2:1 with flour, butter and sugar
It's easier to as the above version. To improve this basic recipe simply take a little more butter and eggs and - voila! - you'll have the same as the long version