Ingredients:

  • 1 ½ cups (190g) all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon granulated sugar
  • ½ cup (113g) unsalted butter, chilled and cubed
  • 4-6 tablespoons ice water
  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) light corn syrup
  • 4 large eggs
  • ⅓ cup (80ml) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 2 cups (200g) pecan halves
  • ¼ teaspoon salt

Instructions:

  1. Combine flour, salt, and sugar in a bowl.
  2. Cut in chilled butter until the mixture resembles coarse crumbs.
  3. Gradually add ice water, mixing until a dough forms.
  4. Flatten into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
  5. Preheat the oven to 350°F (175°C).
  6. On a floured surface, roll out the dough to fit the pie dish.
  7. Transfer to the dish and trim excess; prick the bottom with a fork.
  8. In a large bowl, whisk together sugar, corn syrup, eggs, melted butter, vanilla, and salt until smooth.
  9. Stir in pecan halves.
  10. Pour the filling mixture into the crust.
  11. Bake in the preheated oven for 50-60 minutes or until the filling is set and the top is golden brown.
  12. Allow the pie to cool on a wire rack for at least 2 hours before slicing.