Ingredients:
- 1 ¼ cups (150g) all-purpose flour, plus more for dusting
- ½ teaspoon (2.5g) salt
- ½ cup (113g) cold unsalted butter, cut into ½-inch cubes
- ¼ cup (60ml) ice water
- ½ cup (113g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 1 cup (240ml) light corn syrup (or golden syrup if you're feeling British)
- 4 large eggs, lightly beaten
- 1 teaspoon (5ml) vanilla extract
- ¼ teaspoon (1.25g) salt
- 2 cups (225g) pecan halves
Instructions:
- Combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough comes together. Flatten into a disc, wrap in cling film, and chill for at least 20 minutes.
- Preheat oven to 350°F (175°C). Lightly grease the pie dish.
- On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to the pie dish and crimp the edges.
- Prick the bottom of the crust with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment paper; bake for another 5 minutes, or until lightly golden. (Skipping this can result in a soggy bottom!)
- In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Stir in corn syrup (or golden syrup), eggs, vanilla extract, and salt.
- Gently fold in the pecan halves.
- Carefully pour the pecan filling into the prepared pie crust.
- Bake for 50-60 minutes, or until the filling is set but still slightly jiggly in the center. The crust should be golden brown.
- Let the pie cool completely on a wire rack before slicing and serving.