Ingredients:

  • 1 ¼ cups (150 grams) All-Purpose (Plain) Flour, plus extra for dusting
  • ½ cup (113 grams) Unsalted Butter, chilled, cut into ½ inch cubes
  • ¼ teaspoon Fine Sea Salt (for pastry)
  • 3–5 tablespoons (45–75 ml) Ice Water
  • 1 ½ cups (175 grams) Pecan Halves, divided
  • 4 tablespoons (57 grams) Unsalted Butter, melted
  • ½ cup (100 grams) Dark Brown Sugar, packed
  • 1 cup (240 ml) Dark Corn Syrup (or Golden Syrup)
  • 3 Large Eggs, lightly beaten
  • ½ teaspoon Fine Sea Salt (for filling)
  • 1 teaspoon (5 ml) Vanilla Extract

Instructions:

  1. Prepare the Dough: Combine flour and salt. Cut the cold butter into the flour using a pastry blender or fingertips until the mixture resembles coarse crumbs (pea-sized pieces).
  2. Hydrate and Chill: Gradually add ice water, one tablespoon at a time, until the dough just comes together. Form into a disc, wrap tightly, and chill for at least 30 minutes.
  3. Roll and Fit: On a lightly floured surface, roll the chilled dough into a 12-inch (30 cm) circle. Gently transfer and fit it into the 9-inch pie dish. Trim the edges and crimp decoratively.
  4. Blind Bake (The Soggy Bottom Defence!): Preheat oven to 375°F (190°C). Line the pie shell with parchment paper, fill with pie weights, and bake for 15 minutes. Remove the weights and parchment, and bake the crust for an additional 5–7 minutes until the base is dry and lightly set. Reduce oven temperature to 350°F (175°C).
  5. Toast the Pecans: Spread all pecans on a tray and toast in the preheated oven for 5 minutes until fragrant. Reserve about ⅓ cup of the best-looking halves for the topping. Roughly chop the remainder.
  6. Combine Wet Ingredients: In a large bowl, whisk the melted butter, brown sugar, corn syrup, salt, and vanilla extract until well combined and smooth.
  7. Add Eggs: Gently whisk in the lightly beaten eggs. Do not over-whisk. Fold in the chopped pecans.
  8. Fill the Shell: Pour the pecan filling carefully into the pre-baked pie shell. Decoratively arrange the reserved pecan halves on top of the filling mixture.
  9. The Foil Shield and Bake: Create an aluminium foil ring and place it around the crimped crust edges immediately to prevent burning. Bake at 350°F (175°C) for 35 minutes.
  10. Test for Doneness: Gently jiggle the pie. The edges should appear set, but the very centre should still have a slight wobble. If the centre is still very liquid, bake for another 10–15 minutes.
  11. Cool Completely: Remove from oven and transfer to a wire rack. Crucially, let the pie cool completely for at least 3 hours at room temperature, as the filling sets fully during this cooling period.