Best Pecan Pie Without Corn Syrup

Pie dough

• 1 ¼ cup Flour
• ⅓ teaspoon Kosher salt
• 1 tablespoon Granulated sugar
• ½ cup Butter Cold
• 3-4 tablespoon Ice water

Pie filling

• 3 Eggs
• ¼ cup Granulated sugar
• 1 cup Brown sugar light or dark brown sugar will work
• 1 teaspoon Vanilla extract
• ½ teaspoon Kosher salt
• 0.35 cup Butter melted
• 1 tablespoon Flour
• 2 cups Pecans chopped in half plus more for decoration

• Start by making the pie dough. In a food processor, add the flour, sugar, and salt, and mix until combined.
• Add cold cubed butter and blend until the butter and the flour mixture are combined.
• Add ice water and mix for 10 seconds. Press the dough between your fingertips and if the dough comes together, it’s ready. If not, add another tablespoon of water. Do not add too much water.
• Transfer the dough to a clean floured surface and gather the dough into a ball. Cover with plastic wrap and place in the fridge for at least an hour.
• Into a large mixing bowl, add the brown sugar, granulated sugar, eggs, vanilla extract, and kosher salt, and mix with a whisk until well combined.
• Add the melted and cooled butter, add the flour, and mix until well combined and there are no lumps of flour visible. Set aside while you roll the dough and blind-bake it.
• Remove the dough disk from the fridge and roll the dough on a lightly floured surface with a rolling pin into an 11-inch circle.
• Carefully place the dough into the 9-inch pie dish.
• Trim off excess dough fold the ends under and crimp the edges as desired. Poke the bottom with a fork and freeze for 20 minutes.
• Remove the unbaked pie crust from the fridge and line the inside of the dough with parchment paper. Fill it with dried beans or pie weights. Bake for 20 minutes at 180c (350f) preheated oven.
• Carefully lift the parchment paper and pie weights and set them aside to cool.
• With a large and sharp knife, cut most of the pecans into halves. Add the chopped pecans to the middle of the pie and spread it evenly with a spatula. Pour the pie filling over the pecans.
• Decorate the top with whole pecans. Bake in the lower third of the oven for 40-42 minutes or until the filling is set. Allow the pie to cool to room temperature and then transfer it to the fridge to set it completely.