Pecan pie

In a food processor, combine the flour and salt. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
Slowly add ice water, one tablespoon at a time, and pulse until the dough comes together. You may need to use more or less water depending on your dough's consistency.
Turn the dough out onto a floured surface, shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 350°F (175°C).
On a floured surface, roll out the chilled pie dough into a 12-inch circle. Carefully transfer it to a 9-inch pie pan. Trim any excess dough hanging over the edge and crimp the edges decoratively.
In a medium saucepan, combine the sugar, corn syrup, and salt. Heat over medium heat, stirring until the sugar is dissolved. Remove from heat and let it cool slightly.
In a separate bowl, whisk the eggs and vanilla extract together. Slowly pour the egg mixture into the sugar-corn syrup mixture, stirring continuously to combine.
Arrange the pecan halves evenly over the bottom of the pie crust.
Carefully pour the filling mixture over the pecans.
Place the pie in the preheated oven and bake for 50 minutes or until the pie is set. The center should no longer be jiggly when you gently shake the pie pan.
Allow the pecan pie to cool completely before serving. It's best served at room temperature or slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Enjoy your homemade pecan pie! It's a delightful treat with its sweet, nutty filling and flaky crust.

Ingredients

Crust

Filling

Instructions