Pecan Pie

Directions

1. 1
   Make the crust: Put the flour in a large bowl and cut in the cold butter with your fingers until the mixture forms coarse crumbs.
2. 2
   Whisk 1/3 cup ice water and the egg yolk in a liquid measuring cup.
3. 3
   Make a well in the center of the flour mixture and pour in the yolk mixture.
4. 4
   Gradually stir the flour into the well until a rough dough forms.
5. 5
   Divide the dough in half and shape each half into a ball.
6. 6
   Wrap separately in plastic wrap and refrigerate overnight.
7. 7
   (You will need only 1 ball of dough for this pie; freeze the other ball up to 1 month.)
8. 8
   Flatten 1 ball of dough on a lightly floured surface, then roll out into a 12-inch round, about 1/8 inch thick.
9. 9
   Ease into a 9-inch pie plate, fold the overhanging dough under itself and crimp the edge with your fingers; set aside.
10. 10
    Preheat the oven to 375 degrees F. Make the filling: Beat the butter and brown sugar in a large bowl with a mixer on medium speed until creamy, about 5 minutes.
11. 11
    Beat in the eggs, one at a time, until combined.
12. 12
    Beat in the corn syrup and rum until combined.
13. 13
    Stir the pecans into the filling with a rubber spatula, then pour into the prepared crust.
14. 14
    Bake the pie until the crust is golden brown and the filling is bubbling, about 1 hour (cover with foil if the filling is getting too dark).
15. 15
    Transfer to a rack and let cool completely.
16. 16
    Photograph by Devon Jarvis