Classic Pecan Pie

Ingredients:

Cake

• 1 and 1/4 cups premium flour + extra for work
• 1 tbsp. granulated sugar
• A pinch of salt
• 110g chilled unsalted butter, cut into 1cm cubes.
• 1 large egg, lightly beaten
• 1 tbsp ice water, as needed

Filling

• 2 cups pecans
• 6 tablespoons unsalted butter
• 3/4 cup brown sugar
• 3/4 cup light corn syrup
• 1 tbsp bourbon
• 0.5 tsp salt
• 2 tsp vanilla paste
• 2 large eggs

Preparation:

1. Bake the cakeCombine the flour, granulated sugar, and salt in a food processor and pulse until evenly distributed. Add the butter and pulse about 10 times, until the mixture resembles cornmeal with pea-sized pieces of butter. Add the egg and pulse 1-2 more times. If the dough is very dry, add water. Pulse 8-10 times until it begins to come together.
2. Place it on a piece of plastic wrap and form it into a disk; wrap tightly. Refrigerate until firm, at least 1 hour or overnight.
3. On a lightly floured work surface, roll the dough into a 12-inch (30 cm) circle. Place it in a 9-inch (22 cm) pie pan. Trim the edges, leaving a 1/2-inch (2 cm) overhang, then fold the excess dough under; crimp the edges with a fork. Freeze for about 30 minutes.
4. Meanwhile, position oven racks in the lower third and middle racks of the oven and preheat to 375°F (190°C). Place the pecans on a baking sheet and toast on the center rack for 10-12 minutes. Let cool slightly, then coarsely chop.
5. Line the chilled pie pan with parchment paper or foil and fill with pie weights or dried beans. Place the pan on a baking sheet and bake on the middle rack until the pie crust is dry and set around the edges, 20-25 minutes. Remove the parchment and beans and continue baking until golden brown, another 10-15 minutes.
6. Meanwhile, prepare the filling.In a medium saucepan, combine the butter, brown sugar, corn syrup, bourbon, and salt. Bring to a boil over medium heat, stirring constantly; cook for 1 minute. Remove from heat and stir in the chopped pecans and vanilla extract. Let cool slightly, about 5 minutes. Stir the eggs into the filling until smooth, then spoon the filling into the hot crust. If the crust has cooled, return it to the oven for 5 minutes to warm through before filling.
7. Reduce the oven temperature to 350°F (175°C). Bake the pie (on a baking sheet) on the bottom rack of the oven until the edges are set but the filling is still jiggly in the center, 40-45 minutes. If the crust is browning too quickly, cover the pie with foil.
8. Transfer the pie to a wire rack and let cool completely.