Ingredients:

  • 1 ¼ cups (150g) all-purpose flour, plus more for dusting
  • ½ teaspoon (2.5ml) salt
  • ½ cup (113g) unsalted butter, very cold and cut into cubes
  • 4-6 tablespoons (60-90ml) ice water
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (1 stick, 113g) unsalted butter, melted and cooled slightly
  • 3 large eggs
  • 1 cup (240ml) light corn syrup
  • 1 teaspoon (5ml) vanilla extract
  • ¼ teaspoon (1.25ml) salt
  • 2 cups (200g) pecan halves

Instructions:

  1. Combine flour and salt in a food processor (or bowl). Pulse in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough comes together.
  2. Flatten into a disc, wrap in plastic wrap, and chill for at least 1 hour.
  3. Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a 12-inch circle.
  4. Carefully transfer dough to pie plate, trim edges, and crimp decoratively.
  5. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and paper; bake for another 5-7 minutes, or until lightly golden.
  6. In a large bowl, whisk together granulated sugar, brown sugar, melted butter, eggs, corn syrup, vanilla, and salt until well combined.
  7. Stir in pecan halves.
  8. Pour filling into pre-baked crust. Bake for 50-60 minutes, or until filling is set but still slightly jiggly in the center.
  9. Let the pie cool completely on a wire rack before slicing and serving.