Step-by-Step Instructions for Pecan Pie

• In a mixing bowl, combine 1¼ cups of all-purpose flour, 1 teaspoon of salt, and 1 tablespoon of granulated sugar. Blend in ½ cup of cold, cubed unsalted butter until the mixture resembles coarse crumbs.
• Gradually add ice water, one tablespoon at a time, mixing gently. Shape the dough into a disk, wrap it in plastic wrap, and chill it for at least 30 minutes.
• Flour your workspace and roll the dough into a 12-inch circle. Transfer into a 9-inch pie pan and trim the edges.
• In a large bowl, whisk together 1 cup of corn syrup and 1 cup of brown sugar until smooth.
• Add 3 large eggs and 1 teaspoon of vanilla extract. Whisk until fully combined.
• Stir in 2 tablespoons of melted unsalted butter and fold in 1½ cups of chopped pecans.
• Preheat your oven to 350 °F (175 °C). Pour the pecan filling into your prepared crust.
• Bake for 50–60 minutes until the edges are set but the center is slightly jiggly.
• If the crust edges brown too quickly, cover them with aluminum foil.
• Let the pecan pie cool completely for about 2 hours before slicing.