Pie shell
- 1 cup flour, plus more for rolling
- 1/2 teaspoon salt
- 7 tablespoons cold butter
- 1/4 cup ice water
Step 1Sift the flour and salt into a mixing bowl. Using the large holes on a hand grater, grate the cold butter into the flour mixture. Lightly blend the butter and flour mixture with your fingertips until the texture resembles coarse meal. Be careful not to overwork the dough.
Step 2Add the water and blend until thoroughly incorporated. Form the dough into a ball and place it on a floured cutting board.
Step 3Roll out the dough, adding flour as necessary, to 1/8 inch thick. Place a 9-inch pie pan face down on the dough and cut it to fit the pan, leaving a border of about 1 inch. Line the pan with dough, crimp or trim the edges and chill 30 minutes until ready to use.
Assembly
- 1 1/2 cups pecan pieces, divided use
- 3 eggs
- 1 cup sugar
- 1 cup dark corn syrup
- 2 tablespoons melted butter
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
- Pie Shell
Step 1Heat the oven to 350 degrees. Roast 1/2 cup of pecans until browned, 6 to 8 minutes. Grind them in a food processor until ground; set aside.
Step 2In an electric mixer with a wire whisk attachment, beat the eggs on high speed until frothy, about 1 minute. Add the sugar, corn syrup, butter, vanilla, salt and ground pecans. Beat the mixture on medium speed until well blended. Stir in the remaining cup of pecan pieces.
Step 3Pour the filling into the Pie Shell. Bake at 350 degrees for 40 minutes. Reduce the temperature to 325 degrees and bake the pie until the filling is browned on top and the crust is a light golden brown, 35 to 40 minutes.
Step 4Cool the pie at room temperature 1 hour before serving.