Classic Pecan Pie

Steps

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1. 1
   Make the crust: In a food processor, combine all purpose flour, 1 tbsp granulated sugar, and a pinch of salt, pulsing to mix the dry ingredients.
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2. 2
   Add cold unsalted butter cubes and pulse 8 to 10 times until the butter is distributed throughout the flour and resembles peas.
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3. 3
   While pulsing, gradually add ice water (about 4 tablespoons) until the dough is shaggy and just coming together—do not overmix.
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4. 4
   Wrap the dough in plastic wrap and refrigerate for 30 minutes.
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5. 5
   Make the filling: In a large bowl, whisk 3 eggs with an electric whisk to incorporate air, then add brown sugar and granulated sugar, whisking to combine.
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6. 6
   Add melted unsalted butter, vanilla extract, and light corn syrup, whisking to combine.
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7. 7
   Add salt and cornstarch, whisking until well combined.
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8. 8
   Fold in the pecans (using a combination of halved and finely chopped pieces).
   ▶ ≈3:43
9. 9
   Remove the dough from the refrigerator after 30 minutes—it only needs about 5 minutes at room temperature. Preheat the oven to 350°F.
   ▶ ≈4:05
10. 10
    Roll out the dough into a 12-inch circle. If it cracks, simply pinch the cracks together with your fingers—this is normal and indicates the pastry has not been overworked.
    ▶ ≈4:40
11. 11
    Fit the dough into a buttered 9-inch pie plate, pressing gently to fit evenly. Trim excess overhang but leave some, fold it under around the rim, and crimp the edges with your fingers to create a rustic design.
    ▶ ≈5:32
12. 12
    Brush the pie edges with melted unsalted butter (or egg wash).
    ▶ ≈7:36
13. 13
    Pour the filling into the crust and bake in the preheated 350°F oven for about 1 hour. After 30 minutes, tent the top with foil to prevent the crust and filling from burning.
    ▶ ≈7:54
14. 14
    Allow the pie to cool completely at room temperature, and preferably overnight before slicing, as it contains eggs and must be refrigerated after cooling.
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