Pecan Pie

Directions

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   Flaky Crust Preparation:
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   1. Preferably in an electronic mixer, combine flour, salt, sugar and cold butter together (I cut the butter in small squares so it is easier to mix). You can add cold water one tablespoon at a time until a soft dough forms.
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   2.Roll the dough into a ball and cover with plastic wrap. Put dough in refrigerator for at least 30 minutes (or overnight).
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   Pie Filling Preparation:
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   1. Preheat oven to 375F.
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   2. Start by melting the butter - just pop it in the microwave for a few seconds and once it's melted set aside. (I like to do this to give it time to cool down).
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   3. In a medium bowl, mix together the corn syrup and brown sugar.
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   4. In a separate bowl lightly whisk the eggs with the vanilla extract and melted butter. Add this to the sugar mixture until well combined. Set aside.
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   Rolling Out the Crust:
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    1. Roll out dough on a floured surface. Once the dough is wide enough to fit over the size of the pie pan, lightly flour its surface and fold it in half. This makes it easy to pick up and place over the pan without having it crack up.
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    2. Then unfold it so that it's neatly placed in the middle of the pan. The sides of the crust should hang 1/2 inches off the edge of the pan. Fold over the edges of the pie crust so that it forms a little border.
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    Everything Else:
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    1. Pour the pie filling into the prepared crust.
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    2. Pop all the pecans in the microwave for a little under a minute (this roasts them a little so they stay crunchy once they come out of the oven).
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    3. Take 1/2 cup of those pecans and chop them up. Gently stir them into the top of the filling. Spread the other 1 cup of pecan halves over the pie so the outer (pretty) part of the pecan halves face up until the pie is completely covered.
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    4. Place the pie in the centre of the oven at 375F for 30 minutes. Then lower the heat to 350F and leave the pie in for another 30 minutes. Lowering the heat halfway through prevents the edges of the pie from browning too much.
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    5. When you take the pie out of the oven, the edges should be golden and the filling set but not too stiff. Let sit for at least 30 minutes.
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    I like to serve my pecan pie a little warm with some vanilla ice cream. Enjoy!