Ingredients:

  • 1 ¼ cups (150 g) All-Purpose Flour
  • ½ cup (113 g) Unsalted Butter, chilled and cubed
  • 1 teaspoon (5 g) Granulated Sugar (for crust)
  • ¼ teaspoon (1 g) Fine Sea Salt (for crust)
  • 4–5 tablespoons (60–75 ml) Ice Water
  • 1 ¾ cups (175 g) Large Pecan Halves
  • 3 tablespoons (42 g) Unsalted Butter, melted and cooled
  • ¾ cup (180 ml) Light or Dark Corn Syrup
  • ½ cup (100 g) Dark Brown Sugar, packed
  • ¼ cup (50 g) Granulated Sugar (for filling)
  • 3 Large Eggs, room temperature
  • 1 teaspoon (5 ml) Pure Vanilla Extract
  • ½ teaspoon (2 g) Fine Sea Salt (for filling)

Instructions:

  1. Prepare the Dough: Combine flour, salt, and sugar in a large bowl. Cut in the cold butter using a pastry blender until the mixture resembles coarse breadcrumbs with some pea-sized chunks remaining.
  2. Hydrate: Slowly drizzle in 4 tablespoons of ice water, mixing until the dough just comes together. Add the fifth tablespoon only if needed. Do not overwork.
  3. Chill: Form the dough into a flat disc, wrap tightly, and refrigerate for a minimum of 60 minutes (or up to 48 hours).
  4. Roll and Fit: On a lightly floured surface, roll the chilled dough into a 12-inch (30 cm) circle. Gently transfer and fit it into the 9-inch pie plate. Trim the edges and crimp decoratively.
  5. Re-Chill: Place the prepared pie shell back into the freezer for 15 minutes to firm up before blind baking.
  6. Preheat: Preheat oven to 375°F (190°C).
  7. Line and Weight: Line the frozen pie shell with parchment paper or heavy-duty foil, ensuring generous overhang. Fill completely with pie weights or dried beans.
  8. First Bake: Bake for 15 minutes.
  9. Second Bake (Shell): Carefully remove the weights and parchment. Return the pie shell to the oven and bake for an additional 5–7 minutes until the crust is dry and light golden. Remove from oven and reduce oven temperature immediately to 350°F (175°C).
  10. Prep the Filling Base: In a large bowl, whisk together the melted butter, corn syrup, brown sugar, granulated sugar, salt, and vanilla until well combined.
  11. Incorporate Eggs: Lightly beat the eggs in a separate bowl. Slowly stream the beaten eggs into the sugar mixture while continuously whisking to ensure smooth incorporation.
  12. Assemble: Scatter 1 ¼ cups (125 g) of the pecan halves evenly over the base of the prepared, blind-baked pie crust.
  13. Pour: Slowly pour the filling mixture over the pecans in the crust. The pecans should float up slightly.
  14. Decorate (Optional): Arrange the remaining ½ cup (50 g) of pecans decoratively on top of the filling.
  15. Bake: Bake at 350°F (175°C) for 50–60 minutes. If the crust edges brown too quickly (after about 30 minutes), cover the edges loosely with a foil shield.
  16. Test for Doneness: The pie is done when the edges are set and puffy, and the very center has only a slight, soft wobble. An inserted knife should come out sticky but clean (not liquid).
  17. Cool: Transfer the pie to a wire rack. Let cool completely for a minimum of 4 hours at room temperature before slicing. This allows the corn syrup to fully set.