Easy Pecan Pie

1. Preheat your oven to 350°F (175°C).

2. In a large mixing bowl, combine the flour and salt for the crust. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.

3. Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

4. On a lightly floured surface, roll out the dough into a circle that’s slightly larger than your pie dish. Carefully transfer the dough to the dish and press it gently into the bottom and sides. Trim any excess dough hanging over the edges.

5. In a separate mixing bowl, whisk together the granulated sugar, light corn syrup, melted butter, beaten eggs, and vanilla extract until well combined.

6. Arrange the pecan halves evenly on the bottom of the pie crust. Pour the filling mixture over the pecans, ensuring they are all coated.

7. Place the pie dish on a baking sheet to catch any drips, and bake in the preheated oven for 50-60 minutes, or until the filling is set and the crust is golden brown.

8. Once baked, remove the pie from the oven and allow it to cool completely before serving. This will allow the filling to set properly.

Expert Tips for Success
– To achieve a flaky crust, make sure your butter is cold and cut it into the flour until it resembles coarse crumbs.

– If you prefer a sweeter pie, you can increase the amount of granulated sugar in the filling to 1 ½ cups.

– For an extra touch of flavor, you can add a splash of bourbon or a sprinkle of cinnamon to the filling mixture.

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