Best Pecan Pie Ever

Takes 3 hours and 35 min.

Dough:
150 grams flour (1 1/4 c)
2 tsp sugar
1/8 tsp salt
1/2 c cold butter
1 lg egg, lightly beaten
flour, for rolling the dough

Filling:
5 T unsalted butter
1 c light brown sugar
3/4 c light corn syrup
1/2 tsp salt
2 c chopped toasted pecans
2 tsp pure vanilla extract
3 eggs, lightly beaten

Dough:
Make the dough by hand: In a med bowl, whisk together flour, sugar, and salt. Using a fork or knives, work the butter into the dry ingredients until it resembles corn meal with pea sized bits of butter. Add the egg and stir the dough with a fork. If the dough is dry sprinkle in a tablespoon more water and mix.

Form the dough in a disk, wrap in plastic wrap and refrigerate till thoroughly cold, about 1 hour.

On a lightly floured surface, roll the dough with a rolling pin into a 12 in circle about 1/8 in thick. Transfer dough to a 9 inch pie pan and trim the edges. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edges as desired. Freeze the pie shell for 30 minutes.

Toast the pecans.

Preheat the oven to 400.

Prick the sides and bottom of crust with fork and for 2o - 30 min till golden.

Remove the crust and reduce the oven temp to 350

Filling:

While the crust is baking make the filling. In a med sauce pan, combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute. Remove the heat and stir in the nuts, and vanilla. Set the mixture aside to cool slightly, about 5 minutes. Whist the beaten eggs into the filling until smooth. Put the pie shell on a sheet pan and pour the filling into the crust.

Bake on the lower oven rack until the edges are set but the center is still slightly loose, about 40 - 45 minutes. If the edges get very dark, cover them with foil. Cool on rack. Serve slightly warm or at room temp.