Ingredients:

  • 1 ¼ cups All-Purpose Flour
  • ½ teaspoon Fine Sea Salt (for dough)
  • 8 tablespoons Unsalted Butter (very cold, cubed)
  • 3–5 tablespoons Ice Water
  • 1 ½ cups Pecan Halves (lightly toasted is ideal)
  • 4 tablespoons Unsalted Butter (melted and cooled)
  • ½ cup Light Brown Sugar (packed)
  • ½ teaspoon Fine Sea Salt (for filling)
  • 3 Large Eggs (lightly beaten)
  • 1 cup Light Corn Syrup
  • 1 teaspoon Vanilla Extract

Instructions:

  1. Combine Dry Ingredients: Whisk the flour and salt in a large bowl.
  2. Cut in the Butter: Add the very cold, cubed butter. Use your hands, a pastry blender, or a food processor to cut the butter into the flour until the pieces are mostly pea-sized.
  3. Add Water: Gradually stream in the ice water, 1 tablespoon at a time, mixing lightly with a fork until the dough just comes together. Do not overmix.
  4. Chill: Form the dough into a disc, wrap tightly in cling film, and chill in the refrigerator for at least 30 minutes.
  5. Roll Out: On a lightly floured surface, roll the dough into a 12-inch (30 cm) circle, about ⅛-inch (3 mm) thick.
  6. Transfer and Trim: Carefully transfer the dough to the pie dish. Trim the excess, leaving a 1-inch overhang. Tuck the overhang under and crimp the edges (flute them) for a decorative edge.
  7. Chill Again: Prick the bottom of the crust all over with a fork (docking). Place the pie dish in the freezer for 15 minutes.
  8. Blind Bake: Line the chilled crust with parchment paper and fill with pie weights. Bake at 375°F (190°C) for 15 minutes. Remove the weights and paper, and bake for another 5 minutes until the bottom is just beginning to dry out. Cool slightly.
  9. Reduce Oven Temperature: Lower the oven temperature to 350°F (175°C).
  10. Toast Pecans (Optional but recommended): Lightly toast the pecans on a baking sheet at 350°F (175°C) for 5-7 minutes until fragrant. Set aside.
  11. Mix Wet Ingredients: In a medium bowl, whisk together the melted butter, brown sugar, salt, corn syrup, and vanilla extract until smooth.
  12. Add Eggs: Whisk in the lightly beaten eggs until fully incorporated, but do not whisk vigorously (this prevents too many air bubbles).
  13. Assemble: Scatter 1 cup (120g) of the pecans over the bottom of the par-baked pie crust. Pour the liquid filling mixture gently over the nuts.
  14. Arrange Topping: Artfully arrange the remaining ½ cup (60g) of pecans on top of the filling, making a nice visual display.
  15. Bake: Place the pie in the centre of the preheated 350°F (175°C) oven. Immediately cover the exposed crust edges with a foil ring or pie shield to prevent burning.
  16. Test for Doneness: Bake for 55 to 65 minutes. The pie is done when the edges are set and puffy, and the centre jiggles only slightly, like jelly. The internal temperature should register about 200°F (93°C).
  17. Cool Completely: Remove the pie from the oven and place it on a wire rack. Allow the pie to cool completely for at least 3 hours at room temperature before slicing. This step is crucial for the filling to fully set.