1. Make pastry. Combine flour and salt in a medium bowl. Gradually add the butter and shortening, tossing gently until all the pieces are coated with flour. With a fork, cut in butter and shortening until mixture resembles coarse crumbs. Add the ice water, a tablespoon at a time, tossing vigorously until the pastry just begins to hold together. On a smooth surface, shape pastry into a ball; flatten into a thick disk. Wrap tightly in plastic wrap and refrigerate 1 hour or overnight.
2. Make filling. Heat oven to 350 degree F. In a large bowl, whisk together corn syrup, eggs, brown sugar, butter, brandy, and vanilla until blended. Stir in pecans and chocolate chips.
3. On a lightly floured surface with a floured rolling pin, roll pastry into a 14-inch circle. Fit into a 9-inch deep-dish pie plate, letting pastry hang over edge. Trim pastry, leaving a 1-inch overhang. fold overhanging pastry under edge and flute.
4. Pour filling into prepared pie crust and bake until a small, thin knife inserted halfway between the center and edge comes out clean, about 50 to 55 minutes. Let cool completely on a wire rack and serve at room temperature. Makes 8 servings.