Classic Pecan Pie
- Crust
- 1 ¼ cups all-purpose flour, plus more for rolling
- ½ tsp kosher salt
- 1 tsp granulated sugar
- ½ cup unsalted butter, very cold, cut into cubes
- 3 tbsp ice water, plus 1 more if needed
- Filling
- 1 ½ cups pecans, halves
- 3 large eggs
- 1 cup light corn syrup
- ¾ cup dark brown sugar, packed
- ¼ cup unsalted butter, melted and slightly cooled
- 1 ½ tsp vanilla extract
- ½ tsp kosher salt
Classic Pecan Pie
- For the crust, whisk the flour, salt and sugar in a bowl. Cut in the cold butter with a pastry blender until the biggest pieces are about the size of peas.
- Sprinkle the ice water over a tablespoon at a time, tossing with a fork, until the dough holds together when you squeeze a handful.
- Press the dough into a flat disk, wrap it and refrigerate until firm.
- Set a rack in the lower third of the oven and heat the oven to 350°F (175°C).
- Spread the pecans on a sheet pan and toast until fragrant, then let them cool.
- On a lightly floured counter, roll the dough into a 12-inch circle. Ease it into a 9-inch pie dish, trim to a 1/2-inch overhang, fold the edge under and crimp it.
- Refrigerate the crust in its dish while you make the filling.
- Whisk the eggs in a large bowl just to break them up. Whisk in the corn syrup, brown sugar, melted butter, vanilla and salt until smooth, without beating in a lot of air.
- Scatter the toasted pecans in the crust and pour the filling over them; the nuts rise to the top as it bakes.
Classic Pecan Pie
- Set the pie on a sheet pan and bake until the edges are puffed and set and the center sways slightly all in one piece when you nudge the pan, about 200°F on an instant-read thermometer. If the crust edge darkens early, cover it with a ring of foil.
- Cool the pie on a rack to room temperature; the filling finishes setting as it cools.