Ingredients:

  • 1 ¼ cups All-Purpose Flour
  • 1 teaspoon Granulated Sugar
  • ½ teaspoon Fine Sea Salt (for crust)
  • 6 tablespoons Unsalted Butter, very cold and diced
  • 4 tablespoons Shortening, very cold and cubed (optional)
  • 3–5 tablespoons Ice Water
  • 3 Large Eggs, lightly beaten
  • 1 cup Dark Corn Syrup
  • ½ cup Packed Light Brown Sugar
  • 4 tablespoons Unsalted Butter, melted and cooled slightly
  • 1 teaspoon Pure Vanilla Extract
  • ½ teaspoon Fine Sea Salt (for filling)
  • 1 ½ cups Pecan Halves, plus extra for arrangement

Instructions:

  1. Make the Dough: Combine flour, sugar, and salt in a bowl. Cut in the cold butter and shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of fat remaining.
  2. Add Water & Chill: Gradually stream in the ice water, mixing gently until the dough just comes together. Form the dough into a disc, wrap tightly in cling film, and refrigerate for at least 60 minutes.
  3. Roll and Fit: On a lightly floured surface, roll the dough into a 12-inch circle. Carefully transfer it to the 9-inch pie plate. Trim the excess dough and crimp the edges neatly.
  4. Blind Bake: Prick the bottom lightly with a fork. Line the crust with parchment paper, fill with pie weights/dried beans, and bake at 350°F (175°C) for 12 minutes. Remove weights and bake for another 5 minutes until just beginning to set.
  5. Preheat Oven: Lower the oven temperature to 325°F (160°C). Place the pie plate on a baking sheet.
  6. Combine Filling: In a large bowl, whisk together the lightly beaten eggs, dark corn syrup, brown sugar, vanilla extract, and salt until the sugar is mostly dissolved. Slowly whisk in the slightly cooled melted butter until fully emulsified.
  7. Pour and Decorate: Stir 1 ½ cups of pecan halves into the filling mixture. Pour the filling into the prepared pie shell. Arrange a final, attractive layer of pecan halves on top.
  8. Bake: Bake for 50 to 60 minutes. After 20 minutes, loosely cover the crust edges with a pie shield or foil to prevent burning.
  9. Check and Cool: The pie is done when the edges are set but the center still has a slight wobble. Remove the pie from the oven and cool completely for a minimum of 3 hours on a wire rack to allow the filling to fully set up.