Ingredients:

  • 1 ¼ cups All-Purpose Flour, plus extra for dusting (150 grams)
  • 1 tablespoon Granulated Sugar
  • 1 teaspoon Fine Sea Salt (divided for crust and filling)
  • 8 tablespoons Unsalted Butter, chilled and cubed (115 grams)
  • 4–6 tablespoons Ice Water (60–90 ml)
  • 1 ½ cups Pecan Halves (170 grams), divided
  • ¾ cup Light Corn Syrup (180 ml)
  • ½ cup Dark Brown Sugar, packed (110 grams)
  • 4 tablespoons Unsalted Butter, melted (55 grams)
  • 3 Large Eggs, room temperature
  • 1 ½ teaspoons Pure Vanilla Extract (7.5 ml)
  • 1 tablespoon Bourbon (optional but recommended) (15 ml)

Instructions:

  1. Phase I: Prepare the Pastry. Whisk together the flour, sugar, and salt. Cut the cold, cubed butter into the dry ingredients using a pastry blender or fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  2. Gradually drizzle in 4 tablespoons of ice water, tossing with a fork until the dough just starts to come together. Add more water if needed. Form the dough into a flat disc, wrap tightly, and refrigerate for a minimum of 45 minutes.
  3. Roll the chilled dough into a 12-inch circle. Gently transfer to a 9-inch deep-dish pie plate, trim the edges, and crimp them. Prick the bottom of the crust (docking). Line the dough with parchment and fill with pie weights or beans. Freeze for 15 minutes.
  4. Phase II: Blind Bake. Preheat the oven to 375°F (190°C). Bake the weighted crust for 15 minutes. Carefully remove the weights and parchment. Reduce the oven temperature to 350°F (175°C) and return the crust for another 5–8 minutes until the base looks dry and set.
  5. Phase III: Mix the Filling. In a medium saucepan, melt the 4 tablespoons of butter. Remove from heat and stir in the corn syrup, brown sugar, salt, vanilla, and optional bourbon. Mix until smooth.
  6. Lightly whisk the three eggs in a separate bowl. Slowly stream the warm syrup mixture into the eggs while whisking constantly to temper them. Stir 1 cup of pecan halves into the filling mixture and pour into the pre-baked crust.
  7. Top Decoratively. Arrange the remaining ½ cup of pecans neatly over the top of the filling.
  8. Bake the Pie. Place the pie on a baking sheet. Immediately cover the exposed crust edges with a foil shield. Bake at 350°F (175°C) for 30 minutes. Remove the foil shield and continue baking for another 20–30 minutes, or until the edges are set and the centre has a slight wobble.
  9. Cool Down. Remove the pie from the oven. Allow it to cool completely on a wire rack for at least 3 hours before slicing. Do not slice while warm, or the filling will run.